The Swedish, French, American cook book

When cooked veal is at hand, remove all the fat and put through machine once; measure it by the cup. To each cup of the veal take three tablespoons thick hot cream sauce, one tablespoon sherry, pepper and salt. Take with a tablespoon, put on a platter and, when cold, form in the shape of croquettes — thick in centre and pointed at ends; dip in egg and bread crumbs and fry in very hot fat until golden brown. .Arrange on a hot platter with macedoine vegetables; garnish with parsley. Serve with a supreme sauce. Timbale of Veal Timbale de Veau ) a la Rydberg Make a rich veal mousse [see recipe: Mousse of Veal a la Europeennej. Butter timbale cups and decorate with truffles and Spanish pepper, fill with the mousse; cook in oven in hot water from six to eight minutes — covered. Serve with truffle sauce all around. Entree for luncheon or dinner. Mousse of Veal Mousse de Veau a la Balrimorienne Take cooked veal that has been left in the juice until cold. Grind through the machine about three or four times; add to each cup three tablespoons cream sauce and whites of two eggs: flavor with sherry, pepper and salt to taste. decorate a ring mould with lines and Spanish pepper strip, such as daisies, flowers, or anv design wished. Fill the mousse into the mould carefully with a paper rube. Put in the oven in hot water and cook — uncovered — for fifteen to twenty minutes, according to the size of the mould. When done, tun out and serve with a rich supreme sauce. Mousse of Veal with Spinach a la Princesse Mousse de Veau , aux Epinards, a la Princesse [See recipe: Mousse of Veal a la Europeenne.] Butter and deco¬ rate a ring mould with daisies of truffles on the bottom and branches of Spanish pepper on top. Fill the bottom of the mould with veal mousse up to the placewhere the mould is joined ;then mix to one cup mousse one and a half cups spinach that has been cooked green and passed through the machine several times; fill the top of the mould with this spinach mousse; cook in hot water in oven — well covered — from twelve to fifteen minutes. When done, turn out on a paper doily. Serve with hollandaise sauce. Spaghetti Baskets with Veal and Mushrooms Veau aux Champignons, en Corbeilles de Spaghetti Cook spaghetti in water and some salt — soft, but not too well done, and so as not to break them. Cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around near the edge — an odd number from fifteen to seventeen, according to the size of the turnip; thread the spaghetti in and out in a basket style until the toothpicks are all covered. Put a spaghetti all around the top of the toothpicks to cover them and then put in a pan of boiling water; cover with another pan tightly, and put on top of stove; let simmer for about fifteen minutes until ready to serve, then fill with the veal champignon filling.