Practical gastronomy and culinary dictionary

Soak the bread in cold water or milk for about ten minutes, press out the moisture, and put it in a stew- pan with 2 oz. of butter. Stir over the fire until it resembles a smooth paste, and leaves the sides of the pan clean. Then add the yolks of four eggs, stir a little longer, to cook the eggs, and spread on a plate ; cover with a buttered paper and let cool. Chop the veal small, and pound in a mortar till smooth. Rub the pounded meat through a sieve, and return to the mortar. Mix in the prepared bread panade. Add the remainder of the butter, which should be quite cold (having been kept on the ice), work in the white sauce and two whole eggs, one at time, season with salt, pepper, and nutmeg ; put it on a plate or dish and keep on the ice till wanted. Shape the forcemeat into quenelles by means of two dessert-spoons, previously dipped in boiling water, and place each carefully on a buttered saute-pan, about half an inch apart. Pour in gently some boiling water or white stock, and cook for about fifteen minutes. Put the tomato, Espagnole sauce, stock, and sherry in a stewpan, let it reduce well, skim, and add the mushrooms, cut in slices. Lift out the quenelles, drain carefully on a cloth, dish up in pyramid form, sauce over with the above, fry the six eggs separately in very hot salad oil till slightly brown, drain on a cloth and place them round the quenelles. 411. Paupiettes de Veau a la Toscane. — 2^ to 3 lb. 510 KECHERCHE COOKERY. fillet of veal, 1 oz. butter, 4 even-sized ripe tomatoes^ 8 thin slices of bacon, 2 oz. fat pork, 4 oz. panade, 3 yolks of eggs, 10 peppercorns, 2 truffles, 8 mushrooms, I gill white sauce, ^ pint stock, ^ pint tomato sauce, i bouquet garni. No. 3, 1 carrot, ^ turnip, 1 onion^ meat glaze, pepper, salt, and cayenne, J pint cooked green peas, 1 tablespoonful breadcrumbs, 1 teaspoonful chopped parsley. Cut the veal into slices about ^ of an inch thick, bat the slices and trim into heart shapes, place a. thin slice of bacon on each of the slices of veal ; pound the trimmings of veal and bacon, previously freed from skin and gristle ; also the pork. When smooth, add the panade and the yolks of eggj season with pepper and salt, and a pinch of cayenne ; mix thoroughly, and rub through a sieve. Put a layer of this farce on the slices of veal and bacon, roll up, put a piece of buttered paper round each, tie up with string so as to keep in shape. Put in a deep saute- pan, add 1 oz. butter, the peppercorns, bouquet garni, and carrot, turnip, and onions ; cut into slices, place the paupiettes on top, cover and fry over a quick fire for a few minutes, then moisten with the stock. Put the pan in the oven or on the side of the stove, and braise for about one hour. Baste occasionally. Cut the tomatoes into halves, scoop out a little of the interior, chop the truffles and mushrooms finely, mix with the remainder of the farce. Add breadcrumbs, chopped parsley, and white sauce. Season with pepper, salt, and a little cayenne. Stufi: the tomatoes with this, place them in a well-buttered saute-pan, and cook in an oven for ten minutes.