Practical gastronomy and culinary dictionary

Fricassee de veau a VAllemande. Stewed pieces of breast of veal in white sauce, gar- nished with crayfish dumplings, crayfish tails, asparagus, and sprigs of cauliflower. Fricassee de /raise de veau. Stewed calf's ruffle in white sauce. Gateau de veau aux truffes. A kind of veal pudding baked and served with truffle sauce. Gdteau de veau au hain-marie. Veal pudding poached and served with white sauce. Goulache de veau d la Hongroise. Finely cut broiled veal with pepper sauce. ENTREES : VEAU — VEAL 167 Grenadins de veaio. Larded veal collops broiled. Grenadins de veau aux petits pois. Broiled larded veal collops with green peas. Grenadins de veau a la fermiere. Larded veal collops, braised, garnished with groups of cooked carrots, lettuce, cauliflower, and small round fried potatoes. Sauce : Demi-glace. Grenadins de veau a la tomate. Larded veal collops with tomato sauce. Grenadins de veau aux Spinards. Larded veal collops with spinach. Timbales de godiveau. A kind of small puddings made of veal force-meat, served with white sauce. Haricot de veau a VAnglaise. Stewed pieces of neck of veal, with braised button onions, green peas, carrots, and turnips. Hachis de veau. Minced veal with white sauce. Hachis de mous de veau au riz. Hashed calf's lungs with rice. Langue de veau d Vltalienne, Boiled pickled calf's tongue with Italian sauce. Langue de veau au gratin. Calf's tongue baked, gratin style. Langue de veau aux petits pois. Braised calf's tongue with green peas. Langue de veau a la poivrade. Braised calf's tongue with brown pepper sauce. 158 PRACTICAL GASTRONOMY Langue de veau aux pomtes d'asperges. Broiled calf's tongue with asparagus points. Langue de veau aux epinards. Braised calf's tongue with spinach. Langue de veau en papillotes. Braised calf's tongue in paper cases. La7igue de veau, sauce tomate. Calf's tongue with tomato sauce. Longe de veau a VAnglaise, Braised loin of veal stuffed with force-meat and savoury herbs. Broiled rashers of bacon are served with this dish. Longe de veau a la Frangaise. Braised loin of veal, served with stuffed tomatoes and fried potato croquettes. Longe de veau farci a VA llemande. Braised boned loin of veal stuffed with veal force- meat and bacon. Longe de veau a la Montglas. Braised loin of veal garnished with finely- shred tongue, truffles, cooked chicken meat, and mushrooms. Sauce : Demi-glace. Longe de veau d la Provengale. Roast loin of veal, stuffed with onions and force- meat, dished up with stuffed tomatoes. Sauce : Pro- ven9ale. Mous de veau a Vhidienne. Calf's lungs stewed, served with Indian pickle sauce and curried rice. ENTREES : VEAU VEAL 159 Noix de veau piquee a la Montpensier. Braised cushion of veal larded with truffles and bacon. Noix de veau a la bourgeoise. Stewed cushion of veal with braised button onions. Noix de veau a la Napolitaine. Stewed cushion of veal with macaroni. Noix de veau a la Westphalie. Braised cushion of veal, served with Westphalian ham. Noix de veau a la financier e. Stewed cushion of veal with cocks' combs, cocks' kernels, sliced mushrooms, and truffles. Sauce : Demi-glace. Noix de veau a la jardiniere. Braised cushion of veal larded, garnished with stewed spring vegetables cut small. Noix de veau d la Bechamel. Larded cushion of veal braised, served with Becha- mel sauce.