Filling. Cut a fillet of cooked veal and the same amount of
cooked mushrooms in small dices; put on a plate and cover, then
put in oven to get hot. Make a sauce from one tablespoon butter,
two tablespoons flour, half cup chicken broth, half cup mushroom
juice, and one cup boiling milk. Beat the sauce until nice and
smooth; flavor with sherry, pepper, and salt. Add the veal and
mushrooms to the sauce, then add half cup rich cream✪ Spaghetti Baskets with Veal and Mushrooms. (Be careful
not to have the sauce too thin.) Fill the hot spaghetti baskets.
Have ready some handles cut from green peppers that have been
left in ice water to get crispy. Put a handle in each basket (if for
a fancy luncheon or dinner a ribbon to match the table can be
tied on each handle). Then serve the baskets on a paper doily, with
a pinch of parsley in the centre, as an entree for luncheon or dinner.
Garnished Saddle of Veal ( Selle de Veau, garnie )
Select a nice saddle of veal that has been hanging for some time;
beat well with a rolling pin, and tie up nice and plump; put in a
pan with some onions, carrots, pepper, salt, and water✪ Garnished Saddle of Veal; let
roast for about one hour, according to the size; it must not be well
done, but rather rare. When done, place on a platter; carve, by
following the backbone; cut the meat out, then cut it in thin slices
and put it back in its place; decorate with a bunch of parsley tied
around a silver skewer stuck in one end of the saddle; garnish with
croustades filled with peas. Serve with hot currant jelly as a joint
for dinner.
Mousse of Veal with String Beans a la Pompadour
Mousse de Veau aux Haricots verts, a la Pompadour
Take one quart string beans, and put them in hot water with a
little baking soda and salt; cook until nice, tender, and very green
(take care not to cook too long, for then they would turn brown).
Drain up, sprinkle with cold water, put on a board. Butter a ring
mould; line the mould with the string beans, pompadour style,
one after the other as close as possible; do not let them go on a
bias, they must stand straight up; then fill with the mousse de veau
aux haricots. Cut the rest of the string beans in very small pieces
as big as a half pea; take three cups of the mousse✪ Mousse of Veal with String Beans a la Pompadour; add one cup
of the string beans; flavor with sherry, pepper and salt to taste.
Fill the mould with this mousse; beat it down well against the
table, so that the beans will not fall off; put in a pan of hot water;
cook in oven about ten to fourteen minutes — well covered; take
care not to let it cook too long. When done, turn out on a hot
platter. Garnish with parsley. Serve with hollandaise sauce in
the centre as an entree for dinner
Veal (Veau) a la Casserole ✪ Veal a la Casserole
Page 215 · 5 recipe records on this page
Presented as published in 1918. 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
Filling. Cut a fillet of cooked veal and the same amount of cooked mushrooms in small dices; put on a plate and cover, then put in oven to get hot. Make a sauce from one tablespoon butter, two tablespoons flour, half cup chicken broth, half cup mushroom juice, and one cup boiling milk. Beat the sauce until nice and smooth; flavor with sherry, pepper, and salt. Add the veal and mushrooms to the sauce, then add half cup rich cream. (Be careful not to have the sauce too thin.) Fill the hot spaghetti baskets. Have ready some handles cut from green peppers that have been left in ice water to get crispy. Put a handle in each basket (if for a fancy luncheon or dinner a ribbon to match the table can be tied on each handle). Then serve the baskets on a paper doily, with a pinch of parsley in the centre, as an entree for luncheon or dinner.
Garnished Saddle of Veal ( Selle de Veau, garnie )
Select a nice saddle of veal that has been hanging for some time; beat well with a rolling pin, and tie up nice and plump; put in a pan with some onions, carrots, pepper, salt, and water; let roast for about one hour, according to the size; it must not be well done, but rather rare. When done, place on a platter; carve, by following the backbone; cut the meat out, then cut it in thin slices and put it back in its place; decorate with a bunch of parsley tied around a silver skewer stuck in one end of the saddle; garnish with croustades filled with peas. Serve with hot currant jelly as a joint for dinner.
Mousse of Veal with String Beans a la Pompadour Mousse de Veau aux Haricots verts, a la Pompadour
Take one quart string beans, and put them in hot water with a little baking soda and salt; cook until nice, tender, and very green (take care not to cook too long, for then they would turn brown).
Drain up, sprinkle with cold water, put on a board. Butter a ring mould; line the mould with the string beans, pompadour style, one after the other as close as possible; do not let them go on a bias, they must stand straight up; then fill with the mousse de veau aux haricots. Cut the rest of the string beans in very small pieces as big as a half pea; take three cups of the mousse; add one cup of the string beans; flavor with sherry, pepper and salt to taste. Fill the mould with this mousse; beat it down well against the table, so that the beans will not fall off; put in a pan of hot water; cook in oven about ten to fourteen minutes — well covered; take care not to let it cook too long. When done, turn out on a hot platter. Garnish with parsley. Serve with hollandaise sauce in the centre as an entree for dinner
Veal (Veau) a la Casserole
Records on this page
Spaghetti Baskets with Veal and MushroomsGarnished Saddle of VealMousse of Veal with String Beans a la PompadourMousse de Veau aux HaricotsVeal a la Casserole