Dish. — 1 lb. lean beef (sirloin or rib), h onion, 3 oz.
butter, 1 teaspoonful carraway seeds, 1 dessert- spoon-
ful of flour, 1 gill brown stock, 2 small potatoes, 4 oz.
bacon, ^ wineglassful of Madeira wine, ^ teaspoonful
of salt, a pinch of paprika pepper.
Remove the skin and fat h'om the meat, cut it into
small dice, wash and peel the potatoes, cut them hkewise
in dice, together with the bacon ; tie the carraway seeds
in a piece of muslin cloth. Melt half the butter in a
saute-pan ; when hot, add the onion finely chopped, and
fry a httle just enough to slightly colour them; add the
meat, season with salt and pepper, and let it cook in a
hot oven or over a bright fire for about ten minutes.
Sprinkle with the flour, moisten with the wine and stock,
add the tied-up carraway seed, and let it simmer slowly.
Melt the remainder of the butter in a fi-ying-pan, add
the bacon, and fry a little ; now add the potatoes and cook
them slowly over the fire until of a nice golden colour ;
pour olf the superfluous fat, mix with the meat, cover
over and allow to simmer gently until the meat and
potatoes are quite done. Stir from time to time, using a
fork for this purpose so as not to break the potato dice,
remove the carraway seeds, dish up on a hot dish, and
serve very hot.
Veal can be treated in the same way ; coarsely-minced
apples are sometimes added, and cooked with the meat.
408. Ris de Veau en Attelets. — Cut some cooked
sweetbread into small shces ; cut as many thin slices of
bacon of the same size. Season the breads with a little
pepper or aromatic seasoning. Put three slices of each
breads and bacon, alternately placed, on to small skewers,
and proceed thus until the breads and bacon are used
up. Egg and crumb twice, or dip into frying batter.
Have ready some hot fat, fry a golden colour, drain, dish
up, and garnish with fried parsley.
409. Ris de Veau Frit a rAmericaine. — Cut a
blanched sweetbread into slices about J an inch thick,
season with pepper and salt, beat up an egg, add a
little chopped parsley and i oz. melted butter, mix well ;
ENTREES (hot). 509
dip the slices into this, cover well with breadcrumbs,
repeat this operation, shape, and fry in boiling fat.
Drain, serve on. toast or a hot dish; pour some hot
tomato sauce round, not over, the sweetbreads, and
serve.
410. Quenelles de Veau a la Marengo. — | lb.
veal, freed from skin, fat, and sinews, J lb. soft bread,
4 oz. butter, 4 yolks and 2 whole eggs, ^ gill white
sauce or Veloute, No. 169, 1 oz. small preserved mush-
rooms, ^ gill tomato sauce, h gill stock, ^ gill Espagnole
sauce, 1 glass sherry, 6 small eggs fried in oil for garnish,
salt, white and red pepper, and nutmeg.
Page 217
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Dish. — 1 lb. lean beef (sirloin or rib), h onion, 3 oz.
butter, 1 teaspoonful carraway seeds, 1 dessert- spoon-
ful of flour, 1 gill brown stock, 2 small potatoes, 4 oz.
bacon, ^ wineglassful of Madeira wine, ^ teaspoonful
of salt, a pinch of paprika pepper.
Remove the skin and fat h'om the meat, cut it into
small dice, wash and peel the potatoes, cut them hkewise
in dice, together with the bacon ; tie the carraway seeds
in a piece of muslin cloth. Melt half the butter in a
saute-pan ; when hot, add the onion finely chopped, and
fry a httle just enough to slightly colour them; add the
meat, season with salt and pepper, and let it cook in a
hot oven or over a bright fire for about ten minutes.
Sprinkle with the flour, moisten with the wine and stock,
add the tied-up carraway seed, and let it simmer slowly.
Melt the remainder of the butter in a fi-ying-pan, add
the bacon, and fry a little ; now add the potatoes and cook
them slowly over the fire until of a nice golden colour ;
pour olf the superfluous fat, mix with the meat, cover
over and allow to simmer gently until the meat and
potatoes are quite done. Stir from time to time, using a
fork for this purpose so as not to break the potato dice,
remove the carraway seeds, dish up on a hot dish, and
serve very hot.
Veal can be treated in the same way ; coarsely-minced
apples are sometimes added, and cooked with the meat.
408. Ris de Veau en Attelets. — Cut some cooked
sweetbread into small shces ; cut as many thin slices of
bacon of the same size. Season the breads with a little
pepper or aromatic seasoning. Put three slices of each
breads and bacon, alternately placed, on to small skewers,
and proceed thus until the breads and bacon are used
up. Egg and crumb twice, or dip into frying batter.
Have ready some hot fat, fry a golden colour, drain, dish
up, and garnish with fried parsley.
409. Ris de Veau Frit a rAmericaine. — Cut a
blanched sweetbread into slices about J an inch thick,
season with pepper and salt, beat up an egg, add a
little chopped parsley and i oz. melted butter, mix well ;
ENTREES (hot). 509
dip the slices into this, cover well with breadcrumbs,
repeat this operation, shape, and fry in boiling fat.
Drain, serve on. toast or a hot dish; pour some hot
tomato sauce round, not over, the sweetbreads, and
serve.
410. Quenelles de Veau a la Marengo. — | lb.
veal, freed from skin, fat, and sinews, J lb. soft bread,
4 oz. butter, 4 yolks and 2 whole eggs, ^ gill white
sauce or Veloute, No. 169, 1 oz. small preserved mush-
rooms, ^ gill tomato sauce, h gill stock, ^ gill Espagnole
sauce, 1 glass sherry, 6 small eggs fried in oil for garnish,
salt, white and red pepper, and nutmeg.