Practical gastronomy and culinary dictionary

Remove string and paper from the paupiettes, place them on a baking-tin, brush over with liquid meat glaze, and put in the oven for a few seconds. Put each paupiette in the centre of a stuffed tomato, dish up in a circle on a hot dish, pour the sauce round them, dress the peas in the centre of the dish, and serve. The sauce is prepared as follows : Take off the fat from the ENTREES (hot). 511 liquor in which the paupiettes have been cooked, strain the latter into a saucepan, add the tomato sauce, and reduce to required consistency. Add a little more seasoning if it be found necessary. The paupiettes may be dressed on a thin border of mashed potatoes, and, if desired, a puree of spinach, by way of a change, can be served in place of peas. 412. Petites Noisettes de Veau a la Princesse. — About 2 lbs. of fillet or cushion of veal, ^ pint asparagus tips, 8 artichoke bottoms, 2 truffles, ^ lb. butter, | gill white wine, ^ gill sherry, | pint demi-glace sauce, No. 185, salt, pepper, and nutmeg, 8 rounds of fried bread (size of fillets). Cut the veal into six or eight even-sized round slices, flatten a little and trim neatly. Put the arti- chokes into sufficient hot salted water to cover, acidu- lated with a few drops of lemon juice ; add a small piece of butter, and boil up very gently. Cook the asparagus points in salted water containing a very small piece of soda, strain, let cool in water, strain again and put in a stewpan, moisten with a little demi-glace sauce and ^ oz. butter. Slice the truffles and cook them in a little sherry wine. Season the fillets with pepper and a very little grated nutmeg. Saute them in butter in the usual way. Put them on a baking-sheet and brush over with meat glaze. Place each on a round piece of fried bread ; fill the artichoke bottoms with asparagus points and put one on each fillet. Dress them in a circle on a dish. Put the remainder of asparagus points in the centre of the dish. Arrange the slices of truffles as a garnish on top of each dressed fillet, so as to form an effective design. Have ready the demi-glace sauce, previously well reduced, with the wine, and containing the essence of truffle and fillets. Sauce round the dish and serve. 413. Tendrons de Veau a la Jardiniere. — About 3 lbs. neck of veal, 8 to 10 thin slices of bacon, 1 carrot, 1 onion, 1 bayleaf, a few sprigs of parsley and thyme, 1 oz. butter, f pint white stock, 1 glass Chablis, meat glaze, salt and pepper, jardiniere of vegetables, No. 295. 512 KECHEECHE COOKERY. Free the meat from the bones, pare off the skin, &c., and cut into scallops or little fillets a little larger than oyster-shells. Blanch them, press, and let cool. Trim neatly into shape, season lightly mth salt and pepper, wrap each in a thin slice of bacon, and place in a saute- pan with the butter on a bed of sliced onion, carrot, and herbs. Moisten \dth the stock and wine, cover with a hd, and stew gently in the oven or on the stove for about an hour. When done, drain off the liquor into another saute-pan, add some meat glaze and reduce to about half the original quantity, remove the fat. Put the tendrons in with the glaze and allow them to get thoroughly blended, so as to introduce the flavour of the glaze. Dish up on a border of mashed potatoes and serve a jardiniere of spring vegetables in the centre.