Practical gastronomy and culinary dictionary

Olives de veau a VAnglaise. Small olive -shaped rolls of thin slices of fillet of veal stuffed with veal forcemeat and bacon, egged, crumbed and fried, served with brown sauce and fried rashers of bacon. Saute de veau a la Marengo. Slices of cushion of veal, fried, and stewed with sliced mushrooms, chopped shallots, tomato and Espagnol sauce, flavoured with sherry wine, dished up in pyramid form, garnished with eggs fried whole in very hot sweet oil. Tendrons de veau. Veal gristles, or veal tendrons, cut off the thick end of the breast of veal. Tendrons de veau aux concomhres. Braised veal gristles with stewed cucumbers. 166 PRACTICAL GASTRONOMY Tendrons de veau a la Provengale. Veal gristles about two inches square fried in salad oil, with finely chopped onions and herbs, served with a brown onion sauce. Tendrons de veau a la Toulouse. Veal gristles stewed in white sauce with sliced mushrooms. Tendrons de veau aux petits pois. Braised gristles of veal with green peas. Tendrons de veau a VIndienne. Curried veal gristles, with fried rashers of bacon and boiled rice. Tendrons de veau frits a la Suisse. Braised gristles of veal, when cold cut into one- inch thick shces, egged, crumbed, and fried. Served with a brown sauce. Tendrons de veau a la Villeroi. Braised gristles of veal, when cold cut into slices, soaked in oil, vinegar, and herb brine, drained, dipped in frying batter, fried brown, and served with tomato sauce. Tendrons de veau, sauce piquante. Broiled gristles of veal, with piquante sauce. Tendrons de veau aux chamioignons. Broiled gristles of veal with sHced mushrooms. Tendrons de veau au velouU, Braised gristles of veal done in veloute sauce. ENTREES : VEAU VEAL 167 Tete de veau d la poulette. Stewed calf's head in white sauce, with sliced mush- rooms and chopped parsley. Tete de veau en fricassde. Stewed calf s head in white sauce with sliced mush- rooms. Tete de veau d la maitre d'hotel. Stewed calf's head in white sauce with chopped parsley (maitre d'hotel sauce). Tete de veau au gratin. Stewed calf's head, baked in the gratin style. Tete de veau, sauce poivrade. Stewed calf's head, with pepper sauce. Tete de veau d la Sainte-Menehould. Stewed calf's head dished in a well-buttered dish, covered with a mixture of veloute sauce, yolks of eggs, and bread crumbs, baked in the oven. Tete de veau d la tortue. Stewed calf's head (en tortue), with forcemeat dumplings (quenelles de veau), fried whole eggs, button mushrooms, yolks of hard-boiled eggs, sliced truffles, cocks' combs, cocks' kernels, crayfish tails, and pickled gherkins, garnished with fleurons (little half-moon shapes of puff paste baked or fried). Tete de veau d la Bobert. Stewed calf's head with brown onion sauce. Tete de veau d la vinaigrette. Calf's head, cold, with vinaigrette sauce (oil, vinegar, chopped gherkins, capers, and parsley). Garnished with hard-boiled eggs, anchovy fillets, and olives. 168 PKACTICAL GASTRONOMY Escalopes de tete de veau. Calf s head collops. Square-cut pieces of boiled calf's head steeped in oil and vinegar, sprinkled with chopped parsley, dipped in batter, and fried. Tete de veau a la Destilliere. Stewed calf's head in brown sauce with sliced ox- tongue, gherkins, and mushrooms, garnished with pieces of calf's brain and fancy shapes of pickled beetroot.