shallots, finely chopped, brown a little, put in the sliced
meat (the liver of hare may also be added if liked),
season with salt, pepper, and aromatic spice, saute over
the fire until of a nice brown, moisten with Madeira
wine, and put in a basin to cool. Then pound in a
mortar until smooth. Add the panade and the eggs one
by one. Cut the truffles into slices, stamp out some
fanciful shapes and keep for garnish, chop finely the
trimmings, and mix with the farce. Rub the whole
through a wire sieve, fill up a well-buttered border-mould,
put in a saute or braising-pan containing boiling water,
to reach half way up the mould. Cover with buttered
paper and cook in a moderately heated oven for about
1 J hour. When done, stand on the ice till cool ; turn
on to a cold dish. Mask over carefully with half- set
aspic jelly, ornament the top of the border with truffle
shapes and fancifully cut slices of hard-boiled white of
egg. Coat the garnish with a little aspic, put a few
sprigs of fresh parsley here and there, and serve. The
remainder of the hare will be found very useful for hare
soup, game sauce for stock, &c.
Mannee of Jointing Small Birds, such as
Pigeons, Snipe, Parteidges, &c.
CHAPTER VIII.
ENTEfiES (HOT).
{See also pages 148 to 250.)
VEAL
Elnuckle
Leg (Ouisseau) -
Kernel (Noix
Fricandeau)
Tenderloin and
Kidney
Quarter -
Breast (Poitrinel
Gristle (Tendron)
Shoulder (Epaule)
Neck (Collier)
DU VEAU.
Tail (Queue)
Saddle (Selle)
.Loin (Longe)
Hind Quarter
Fore Quarter
•Best Neck (Oarr6)
Back
Neck
ENTREES (hot). 503
398. Cotelettes de Veau a la Francaise. — 5 or 6 bones
of best end of neck of veal, 2 oz. butter, 1 teaspoonful
chopped herbs, 1 teaspoonful chopped lemon rind,
6 tablespoonfuls breadcrumbs, pepper and salt, 2 egg-
yolks, tomato sauce, No. 202.
Saw off the chine-bone and the upper part of the
rib-bones of the neck, thus leaving the rib-bones about
3 inches long. Divide into cutlets, flatten with a
cutlet-bat, trim neatly, and season. Melt about ^ oz.
butter, beat up the egg-yolks and mix together on a
plate, add the lemon rind and chopped herbs, and mix
thoroughly ; dip the cutlets into this, and then into the
breadcrumbs. Melt the remainder of butter in a
saute or frying-pan, and fry the cutlets a golden colour.
Drain, dish up, put a frill on each bone, and serve with
tomato or demi-glace sauce.
399. Escalopes de Veau a la Russe. — About 2^ lb.
knuckle of veal, 8 oz. clarified butter, 4 oz. pork, 4 oz.
beef marrow, 2 oz. anchovy paste, 1 yolk of egg, 1 tea-
spoonful powdered savoury herbs, | pint preserved cepes,
1 gill demi-glace sauce, salt, pepper, breadcrumbs.
Trim the veal, cut it into eight even-sized scallops,
beat them with a cutlet-bat, and shape neatly. Put
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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shallots, finely chopped, brown a little, put in the sliced
meat (the liver of hare may also be added if liked),
season with salt, pepper, and aromatic spice, saute over
the fire until of a nice brown, moisten with Madeira
wine, and put in a basin to cool. Then pound in a
mortar until smooth. Add the panade and the eggs one
by one. Cut the truffles into slices, stamp out some
fanciful shapes and keep for garnish, chop finely the
trimmings, and mix with the farce. Rub the whole
through a wire sieve, fill up a well-buttered border-mould,
put in a saute or braising-pan containing boiling water,
to reach half way up the mould. Cover with buttered
paper and cook in a moderately heated oven for about
1 J hour. When done, stand on the ice till cool ; turn
on to a cold dish. Mask over carefully with half- set
aspic jelly, ornament the top of the border with truffle
shapes and fancifully cut slices of hard-boiled white of
egg. Coat the garnish with a little aspic, put a few
sprigs of fresh parsley here and there, and serve. The
remainder of the hare will be found very useful for hare
soup, game sauce for stock, &c.
Mannee of Jointing Small Birds, such as
Pigeons, Snipe, Parteidges, &c.
CHAPTER VIII.
ENTEfiES (HOT).
{See also pages 148 to 250.)
VEAL
Elnuckle
Leg (Ouisseau) -
Kernel (Noix
Fricandeau)
Tenderloin and
Kidney
Quarter -
Breast (Poitrinel
Gristle (Tendron)
Shoulder (Epaule)
Neck (Collier)
DU VEAU.
Tail (Queue)
Saddle (Selle)
.Loin (Longe)
Hind Quarter
Fore Quarter
•Best Neck (Oarr6)
Back
Neck
ENTREES (hot). 503
398. Cotelettes de Veau a la Francaise. — 5 or 6 bones
of best end of neck of veal, 2 oz. butter, 1 teaspoonful
chopped herbs, 1 teaspoonful chopped lemon rind,
6 tablespoonfuls breadcrumbs, pepper and salt, 2 egg-
yolks, tomato sauce, No. 202.
Saw off the chine-bone and the upper part of the
rib-bones of the neck, thus leaving the rib-bones about
3 inches long. Divide into cutlets, flatten with a
cutlet-bat, trim neatly, and season. Melt about ^ oz.
butter, beat up the egg-yolks and mix together on a
plate, add the lemon rind and chopped herbs, and mix
thoroughly ; dip the cutlets into this, and then into the
breadcrumbs. Melt the remainder of butter in a
saute or frying-pan, and fry the cutlets a golden colour.
Drain, dish up, put a frill on each bone, and serve with
tomato or demi-glace sauce.
399. Escalopes de Veau a la Russe. — About 2^ lb.
knuckle of veal, 8 oz. clarified butter, 4 oz. pork, 4 oz.
beef marrow, 2 oz. anchovy paste, 1 yolk of egg, 1 tea-
spoonful powdered savoury herbs, | pint preserved cepes,
1 gill demi-glace sauce, salt, pepper, breadcrumbs.
Trim the veal, cut it into eight even-sized scallops,
beat them with a cutlet-bat, and shape neatly. Put