Practical gastronomy and culinary dictionary

Escalopes de veau aux epinards. Fried veal collops, with spinach. Escalopes de veau d la Savoisienne. Broiled veal collops, dressed in the centre of a border of small rice timbales. Sauce : Demi-glace and tomate. Escalopes de veau au jamhon. Fried veal collops with broiled ham. Foie de veau saiite d VAnglaise. Calf s liver with bacon. Foie de veau saute d V Allemande. Sliced calf's Hver with savoury sauce. Foie de veau grilU. Grilled calf's liver. Foie de veau frit d la tomate. Fried calf's liver with tomato sauce. 154 PRACTICAL GASTRONOaiY Foie de veau piqud. Larded calf's liver, broiled. Pains de foie de veau. Small calf's liver puddings. Foie de veau roti. Roast calf's liver. Quenelles de foie de veau. Calf's liver dumplings. Foie de veau saute, sauce piquante. Stewed calf's liver with piquante sauce. Foie de veau pane. Breaded calf's liver fried. Foie de veau braise d Vltalienne. Braised calf's liver with Italienne sauce (brown sauce with tomato puree, chopped shallots, and mush- rooms). Foie de veau a la hourgeoise. Sliced calf's liver fried, garnished with braised carrots and button onions. Sauce : Demi-glace. Fricandeau de veau a la macedoine. Larded and braised segment piece of veal, garnished with finely cut vegetables, termed jnacedoine de legumes. Fricandeau de veau aux champignons. Larded and braised segment piece of veal with stewed mushrooms. Fricandeau de veau d la tomate. Larded and braised segment piece of veal with stewed tomatoes. Fricandeau de veau au naturel. Larded and braised segment piece of veal served with plain gravy. ENTBEES : VEAU VEAL 155 Fricmideau cle veau a la Begence. Larded cushion of veal, braised and glazed with its gravy reduced, dished up with a garniture of veal quenelles, slices of sweetbread, mushrooms, and truffles. Sauce : Madere. Fricandelles de veau, sauce tomate. Veal dumplings, first boiled, then egged, crumbed and fried, served with tomato sauce. Fricandelles de veau au gratin. Veal dumpUngs boiled, placed in a buttered dish covered with bread crumbs and white sauce and baked in the gratm style. Filets de veau a la Bechamel. Stuffed fillets of veal with Bechamel sauce. Filets de veau d VAllemande. Boiled fillets of veal with white sauce and sliced preserved mushrooms. Filets de veau a la Frangaise. Braised fillets of veal, served with a brown sauce, mixed with a little tomato puree. Filets de veau farci a la Frangaise. Stuffed and larded fillet of veal, braised, served with brown sauce and marble-shaped fried potatoes. Filet de veau roti aux joommes pailles. Roast fillet of veal larded, garnished with very fine strips of fried potatoes. Filets viignons de veau a Voseille. Small broiled veal fillets with sorrel puree. 10 166 PKACTICAL GASTRONOMY Filets mignons de veau a la ptcrSe de gibier. Small broiled veal fillets with game pur6e. Filets de veau a la Milanaise. Fried fillets of veal, garnished with stewed macaroni mixed with white sauce, parmesan cheese, and finely shred ox-tongue. Sauce : Tomate. Filets de veau a la purde de concomhres. Broiled fillets of veal with mashed cucumbers. Filets de veau aux haricots verts. Broiled fillets of veal with French beans. Fricassee de veau a VAnglaise. Stewed veal in white sauce with sliced preserved mushrooms, served with fine rashers of bacon round the dish.