Various small things go to the composition
of a financiere sauce — mushrooms, quenelles,
cockscombs, sweetbreads sliced, sometimes
truffles, giblets, etc. ; these are slowly cooked
in a rich brown sauce, and a glass of good wine.
P.C. K
130 FRICASSEES AND RECHAUFFEES.
This is chiefly used in garnishing entrees and
other dishes. Quenelles are small balls made
of delicate forcemeat.
A veal cutlet ^^ a la financiere '^ is cooked as
follows : the cutlet is boned, and the lean part
larded through with strips of bacon.
The bottom of a small stewpan is lined
with a slice of bacoUj sliced carrot, onion,
celery, and a bunch of herbs. The cutlet is
laid upon these, and sufficient stock poured
over to barely touch the meat; it is then
covered with a greased paper, and stewed
gently until the cutlet is quite tender.
After lifting out, the gravy is strained, the
vegetable crushed into a puree, thickened and
browned, a glass of sherry is added, and a good
pinch of cayenne, some ketchup✪ Veal Cutlet à la Financière and seasoning.
This is poured round the cutlet, and served
very hot.
Sweetbreads are very nice, done exactly the
same way ; always, of course, parboiling them
first.
An excellent and cheap way to recliauffer a
very small remainder of cold meat is to mince
it finely, add bread-crumbs and a little piquante
sauce or gravy sufficient to moisten well. A
small vegetable marrow is pared, and the in-
FRICASSEES AND RECHAUFFEES. 131
side emptied^ and then stuffed witli the above
mince, a little fat poured over✪ Stuffed Vegetable Marrow,, and then baked
in the oven. A large turnip may be used in
the same way when marrows are out of season.
T
CHAPTER XI.
Some little use^ Degetables.
HERE are some few vegetables having a
very extensive use in continental house-
holds, which are scarcely ever, if at all, used
in England. Yet they are just as easy to culti-
vate as any other, and have just as valuable
hygienic properties. First among them we
must place Sorrel.
Except among the enlightened few who can
boast a patch in their own garden, it is almost
unknown, and, save at Covent Garden, is
scarcely ever seen on the market. On the
Continent it is cultivated in quantities ; no little
cottage garden but has its sorrel-bed, and sum-
mer or winter it appears on the table in various
forms — as a soup, or a puree to eat with meat,
or a sauce — and it is frequently mixed with
its sister plant, the spinach, when making a
vegetable dish.
1?2
SOME LITTLE USED VEGETABLES, 133
Qaite lately, when seeking for some in London
for use afc a demonstration, nothing less than a
"strike" could be had, and from the Central
Market only — at least ten times as much as the
quantity required.
The wild sorrel which one meets with in the
country is not a bad substitute, but the flavour
of the cultivated kind is so superior, every
garden ought to possess a few plants.
It is sown in drills like spinach ; but once
established, will come up year after year with
faithful regularit}^, and if cut down every few
weeks will yield several cuttings during the
season.
It may also take rank as one of Nature's
medicines, and help to lessen the doctor's bills,
being an anti- scorbutic, simple and eff'ective,
an excellent blood-purifier, especially in spring-
time.
Page 44 · 2 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Various small things go to the composition of a financiere sauce — mushrooms, quenelles, cockscombs, sweetbreads sliced, sometimes truffles, giblets, etc. ; these are slowly cooked in a rich brown sauce, and a glass of good wine.
P.C. K
This is chiefly used in garnishing entrees and other dishes. Quenelles are small balls made of delicate forcemeat.
A veal cutlet ^^ a la financiere '^ is cooked as follows : the cutlet is boned, and the lean part larded through with strips of bacon.
The bottom of a small stewpan is lined with a slice of bacon, sliced carrot, onion, celery, and a bunch of herbs. The cutlet is laid upon these, and sufficient stock poured over to barely touch the meat; it is then covered with a greased paper, and stewed gently until the cutlet is quite tender.
After lifting out, the gravy is strained, the vegetable crushed into a puree, thickened and browned; a glass of sherry is added, and a good pinch of cayenne, some ketchup and seasoning. This is poured round the cutlet, and served very hot.
Sweetbreads are very nice, done exactly the same way ; always, of course, parboiling them first.
An excellent and cheap way to rechauffe a very small remainder of cold meat is to mince it finely, add bread-crumbs and a little piquante sauce or gravy sufficient to moisten well. A small vegetable marrow is pared, and the inside emptied and then stuffed with the above mince, a little fat poured over, and then baked in the oven.. A large turnip may be used in the same way when marrows are out of season.
T
CHAPTER XI.
Some Little Used Vegetables..
There are some few vegetables having a very extensive use in continental households, which are scarcely ever, if at all, used in England. Yet they are just as easy to cultivate as any other, and have just as valuable hygienic properties. First among them we must place Sorrel.
Except among the enlightened few who can boast a patch in their own garden, it is almost unknown, and, save at Covent Garden, is scarcely ever seen on the market. On the Continent it is cultivated in quantities ; no little cottage garden but has its sorrel-bed, and summer or winter it appears on the table in various forms—as a soup, or a puree to eat with meat, or a sauce—and it is frequently mixed with its sister plant, the spinach, when making a vegetable dish.
1?2
Quite lately, when seeking for some in London for use at a demonstration, nothing less than a "strike" could be had, and from the Central Market only — at least ten times as much as the quantity required.
The wild sorrel which one meets with in the country is not a bad substitute, but the flavour of the cultivated kind is so superior, every garden ought to possess a few plants.
It is sown in drills like spinach; but once established, will come up year after year with faithful regularity, and if cut down every few weeks will yield several cuttings during the season.
It may also take rank as one of Nature's medicines, and help to lessen the doctor's bills, being an anti-scorbutic, simple and effective, an excellent blood-purifier, especially in springtime.
Records on this page
Veal Cutlet à la FinancièreStuffed Vegetable Marrow