Bis de veau a la Toulouse.
Braised larded sweetbread, served with sHces of
sweetbread, truffles, chicken quenelles, cocks' combs,
prepared in Allemande sauce, garnished with fancy
shapes of fried bread croutons.
Bis de veau a la financier e.
Braised larded sweetbread, served with a garnishing
of sliced truffles, cocks' combs, chicken quenelles, and
mushrooms, prepared in Madeira wine sauce.
Bis de veau a la Montpensier.
Larded sweetbreads, braised, sers'ed in a border of
rice with truffles.
ENTBEES : VEAU — VEAL 163
Bis de veau d la Bothschild.
Braised sweetbread, larded with truffles and bacon.
Bis de veau a la Turque.
Boiled sweetbreads, cut into pieces, egged, crumbed,
and fried.
Bis de veau a la demi-deuil.
Braised sweetbreads, larded with black truffles only.
Bis de veau a la Dauphine.
Larded braised sweetbread with mashed sorrel.
Bis de veau a la chasseur.
Stewed sweetbread served m a border of puree of
game.
Beignets de ris de veau. Sweetbread fritters.
Bis de veau en jpapillotes.
Sweetbread served in paper cases.
Bis de veau a la creme sur bordure de ris.
White sweetbread stew, served in a border of rice.
Coquilles de ris de veau.
Sweetbread stew baked in shells.
Bis de veau au vol-au-vent.
White sweetbread stew in a light puff paste crust.
Bis de veau a la Villeroi.
Braised sweetbread, egged, crumbed, and fried in
clarified butter, garnished with fried parsley, and
served with tomato sauce.
Bis de veau a la Colbert.
Slices of cooked sweetbread, immersed in melted
butter, sprinkled with fresh bread crumbs, and broiled.
Served with Colbert sauce.
164 PRACTICAL GASTRONOMY
Bis de veau a la Matignon,
Parboiled sweetbreads, slightly marinated in white
wine and savoury herbs seasoning, braised, and served
with demi-glace sauce.
Bis de veau a la Milanaise.
Larded sweetbreads, braised and glazed, served
with stewed macaroni, flavoured with parmesan
cheese, and mingled with finely shred ox-tongue,
mushrooms, and truffles, served with demi-glace
sauce.
Bis de veau a la Duxelles.
Fried sweetbreads breaded, served with velout6
sauce, mixed with chopped parsley, cooked ox-tongue,
and mushrooms, reduced with white wine.
Bis de veaii piqud aux champignons.
Larded sweetbreads, braised, served with mush-
room heads or slices and demi-glace sauce.
Papillotes de veau a la Maintenon.
Boned veal cutlets, fried in butter, stuffed with force-
meat and savoury herbs, placed in paper cases, baked,
and served with fried parsley.
Kognons de veau sautes.
Stewed veal kidneys, thinly sliced.
Bognons a la maitre d'hotel.
Stewed veal kidneys with sliced mushrooms and
chopped parsley.
Bognons de veau en demi-glace.
Veal kidneys, barded, braised, and served with demi-
glace sauce.
ENTREES : VEAU VEAL 165
Bognons de veau grilles.
Grilled veal kidneys, cut in halves.
Bognons de vemi sautes au vin blanc.
Sliced veal kidneys stewed with white wine sauce.
Bognons de veau sautes au vm rouge.
Sliced veal kidneys stewed in red wine sauce.
Bogno7is de veau a la Demidoff.
Sliced veal kidneys, fried, mixed with sliced mush-
rooms, chopped parsley, and sauce Madere, dressed
in a border of stewed rice.
Roulade de veau au Madere.
Rolled fillet of veal stuffed and braised, served with
Madeira wine sauce.
Page 57
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Bis de veau a la Toulouse.
Braised larded sweetbread, served with sHces of
sweetbread, truffles, chicken quenelles, cocks' combs,
prepared in Allemande sauce, garnished with fancy
shapes of fried bread croutons.
Bis de veau a la financier e.
Braised larded sweetbread, served with a garnishing
of sliced truffles, cocks' combs, chicken quenelles, and
mushrooms, prepared in Madeira wine sauce.
Bis de veau a la Montpensier.
Larded sweetbreads, braised, sers'ed in a border of
rice with truffles.
ENTBEES : VEAU — VEAL 163
Bis de veau d la Bothschild.
Braised sweetbread, larded with truffles and bacon.
Bis de veau a la Turque.
Boiled sweetbreads, cut into pieces, egged, crumbed,
and fried.
Bis de veau a la demi-deuil.
Braised sweetbreads, larded with black truffles only.
Bis de veau a la Dauphine.
Larded braised sweetbread with mashed sorrel.
Bis de veau a la chasseur.
Stewed sweetbread served m a border of puree of
game.
Beignets de ris de veau. Sweetbread fritters.
Bis de veau en jpapillotes.
Sweetbread served in paper cases.
Bis de veau a la creme sur bordure de ris.
White sweetbread stew, served in a border of rice.
Coquilles de ris de veau.
Sweetbread stew baked in shells.
Bis de veau au vol-au-vent.
White sweetbread stew in a light puff paste crust.
Bis de veau a la Villeroi.
Braised sweetbread, egged, crumbed, and fried in
clarified butter, garnished with fried parsley, and
served with tomato sauce.
Bis de veau a la Colbert.
Slices of cooked sweetbread, immersed in melted
butter, sprinkled with fresh bread crumbs, and broiled.
Served with Colbert sauce.
164 PRACTICAL GASTRONOMY
Bis de veau a la Matignon,
Parboiled sweetbreads, slightly marinated in white
wine and savoury herbs seasoning, braised, and served
with demi-glace sauce.
Bis de veau a la Milanaise.
Larded sweetbreads, braised and glazed, served
with stewed macaroni, flavoured with parmesan
cheese, and mingled with finely shred ox-tongue,
mushrooms, and truffles, served with demi-glace
sauce.
Bis de veau a la Duxelles.
Fried sweetbreads breaded, served with velout6
sauce, mixed with chopped parsley, cooked ox-tongue,
and mushrooms, reduced with white wine.
Bis de veaii piqud aux champignons.
Larded sweetbreads, braised, served with mush-
room heads or slices and demi-glace sauce.
Papillotes de veau a la Maintenon.
Boned veal cutlets, fried in butter, stuffed with force-
meat and savoury herbs, placed in paper cases, baked,
and served with fried parsley.
Kognons de veau sautes.
Stewed veal kidneys, thinly sliced.
Bognons a la maitre d'hotel.
Stewed veal kidneys with sliced mushrooms and
chopped parsley.
Bognons de veau en demi-glace.
Veal kidneys, barded, braised, and served with demi-
glace sauce.
ENTREES : VEAU VEAL 165
Bognons de veau grilles.
Grilled veal kidneys, cut in halves.
Bognons de vemi sautes au vin blanc.
Sliced veal kidneys stewed with white wine sauce.
Bognons de veau sautes au vm rouge.
Sliced veal kidneys stewed in red wine sauce.
Bogno7is de veau a la Demidoff.
Sliced veal kidneys, fried, mixed with sliced mush-
rooms, chopped parsley, and sauce Madere, dressed
in a border of stewed rice.
Roulade de veau au Madere.
Rolled fillet of veal stuffed and braised, served with
Madeira wine sauce.