Practical gastronomy and culinary dictionary

Noix de veau a la gendarme. Larded cushion of veal roasted, served with a highly spiced brown sauce reduced with chilly vine- gar and tomato puree. Noix de veau d la Nivernaise. Braised cushion of veal, garnished with glazed turnips. Sauce : Espagnole, reduced with white wine. Noix de veau a la Lyonnaise. Braised cushion of veal, garnished with stuffed braised onions, glazed chestnuts, and small pieces of fried sausages. 160 PEACTICAL GASTRONOMY Noix de veau d la Trianon. Larded cushion of veal braised, served with a puree of chestnuts and demi-glace sauce. Noix de veau a la Sarde. Larded cushion of veal braised, garnished with baked ravioli paste quenelles, which are previously boiled and are filled with spinach and parmesan cheese. Paupiettes de veau aux champignons. Rolled fillets of veal, larded and braised, served with sliced mushrooms and brown sauce. Paupiettes de veau aux tomates farcies. Rolled fillets of veal larded, served with braised stuffed tomatoes. Paupiettes de veau, sauce Maddre, Rolled braised fillets of veal larded, served with Madeira wine sauce. Pieds de veau frits a la Tyrolienne. Fried calf's feet with tomato sauce. Pieds de veau d la poulette. Boiled calf's feet with white sauce, sUced mush- rooms, and chopped parsley. Pieds de veau en fricassee. Stewed calf's feet in white sauce, with sliced mush- rooms. Oreilles de veau, sauce tomate. Calf's ears fried with tomato sauce. Oreilles de vea^i farcies, sauce tomate. Stuffed calf's ears, baked, with tomato sauce. ENTREES : VEAU VEAL 161 Oreilles de veau d la Lyonnaise. Boiled calf's ears, cut into fine shreds, stewed in brown sauce, and served with toasted bread croutons. Queues de veau saute d la Lyonnaise. Stewed calf's tails with fried onions. Queues de veau d I'AUemande. Calf's tails, stewed in white sauce. Queues de veau d Vlndienne. Curried calf's tails, with rice. Ragout de veau. Stewed veal with sliced mushrooms, carrots, turnips and button onions. BagoM de fressure de veati. Veal pluck stew. (Calf's heart, liver, and lights is called veal pluck.) Ris de veau d la Saint-Cloud. Braised sweetbread larded, served with tomato sauce and trufSes. Bis de veau d la jardiniere. Braised larded sweetbread, with finely cut spring vegetables, served with demi-glace sauce. Escalopes de ris de veau aux huitres. Fried sweetbread collops with stewed oysters. Hdtelettes de ris de veau. Larded sweetbread roasted on silver skewers. Bis de veau aux epinards. Braised sweetbread with spinach. Bis de veau aux petits pois. Braised sweetbread with green peas. 162 PRACTICAL GASTRONOMY Bis de veau a la toviate. Braised sweetbread with tomatoes. Bis de veau aux pointes d'asperges. Braised sweetbread with asparagus points. Bis de veau d Voseille. Braised sweetbread with sorrel. Bis de veau a la chicoree. Braised sweetbread with mashed chicory or endives. Bis de veau a VEspagnole. Braised sweetbread, dressed on a fried bread crous- tade. Served with Espagnole sauce. Bis de veau a Vltalienne. Braised sweetbread (masked with white sauce and breaded), served with Itahenne sauce. Bis de veau frit, sauce tomate. Fried sweetbread with tomato sauce.