548. Tripe a la Lyonnaise. — Cut up a pound and a half of double
tripe, also two onions, and brown them in the pan with one ounce of
clarified butter until they assume a fine golden color. Drain them, put
them back on the fire, add one tablespoonful of vinegar and a gill of
good Espagnole (No. 157). Stew for two minutes longer, and serve with
a pinch of chopped parsley sprinkled over.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
VBAL.
549. Blanqnette of Feal. — Cut into two-inch-square pieces two and
a half pounds of breast of veal. Soak it in fresh water for one hour ;
drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and
be very careful to skim off all the scum. Add a well-garnished bouquet
(No. 254), six small, well-peeled, sound, white onions, two good pinches
of salt and a pinch of white pepper. Cook for forty minutes. Melt about
an ounce and a half of butter in another saucepan, add to it three table-
spoonfuls of flour, stir well for three minutes ; moisten with a pint of
broth from the veal ; boil for five minutes. Set it on the side of the
stove. Beat up in a bowl three egg yolks, with the juice of a medium-
sized, sound lemon and a very little grated nutmeg. Take the prepar-
ation in the saucepan, gradually add it to the egg yolks, &c. , briskly mix
with a wooden spoon meanwhile until all added. Throw this over the
veal, lightly toss the whole, but be careful not to allow to boil again;
236 THE TABLE.
then serve. All blanquettes are prepared the same way, adding different
garnishings.
550. Blanquette Of Veal a la Reilie.— The same as for No. 549, add-
ing six chopped mushrooms, and twelve godiveau quenelles (No. 221)
two minutes before serving.
551. Blanquette Of Veal with Peas. — The same as for No. 549, add-
ing one pint of cooked, green, or canned blanched peas two minutes
before serving.
552. Blanquette of Veal with Nouille«i. — The same as for No. 549,
adding a quarter of a pound of cooked nouilles (No. 1182) around the
serving-dish as a border.
553. Blanquette of Veal a 1'Ancienne. — The same as for No. 549,
adding one ounce of salt pork cut into small pieces, and cooked with the
meat from the commencement, and six sliced mushrooms two minutes
before serving.
554. Brisotin of Veal. — Cut up six pieces of lean veal about a quarter
of an inch thick, and of the length of the hand. Flatten them, and season
with one pinch of salt✪ Tripe a la Pleoutte and half a pinch of pepper. Lard the centres, using
a small larding needle, with strips of larding-pork. Lay any kind of
forcemeat at hand on them, roll well, and tie with a string. Put them
into a deep sautoire with a very little fat, one sliced carrot, and one
medium-sized, sliced onion. Cover the whole with a piece of buttered
paper ; set it on the fire, and let it take a good golden color for about five
minutes. Moisten with half a pint of white broth (No. 99), then put the
saucepan in the oven, and cook slowly for twenty minutes, basting it
occasionally, and serve.
Brisotins are all prepared the same way, adding different garnishings.
The table
1889Page 176 · 4 recipe records on this page
Presented as published in 1889. 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
548. Tripe a la Lyonnaise. — Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch of chopped parsley sprinkled over.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
VBAL.
549. Blanquette of Veal. — Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three tablespoonfuls of flour, stir well for three minutes ; moisten with a pint of broth from the veal ; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium-sized, sound lemon and a very little grated nutmeg. Take the preparation in the saucepan, gradually add it to the egg yolks, &c. , briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again;
then serve. All blanquettes are prepared the same way, adding different garnishings.
550. Blanquette of Veal a la Reine.— The same as for No. 549, adding six chopped mushrooms, and twelve godiveau quenelles (No. 221) two minutes before serving.
551. Blanquette Of Veal with Peas. — The same as for No. 549, adding one pint of cooked, green, or canned blanched peas two minutes before serving.
552. Blanquette of Veal with Nouilles. — The same as for No. 549, adding a quarter of a pound of cooked nouilles (No. 1182) around the serving-dish as a border.
553. Blanquette of Veal a l'Ancienne. — The same as for No. 549, adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving.
554. Brisotin of Veal. — Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a small larding needle, with strips of larding-pork. Lay any kind of forcemeat at hand on them, roll well, and tie with a string. Put them into a deep sautoire with a very little fat, one sliced carrot, and one medium-sized, sliced onion. Cover the whole with a piece of buttered paper ; set it on the fire, and let it take a good golden color for about five minutes. Moisten with half a pint of white broth (No. 99), then put the saucepan in the oven, and cook slowly for twenty minutes, basting it occasionally, and serve.
Brisotins are all prepared the same way, adding different garnishings.
Records on this page
Tripe a la PleoutteTripe a la Mode de CaenTripe a la LyonnaiseBlanquette of Veal