586. Grenadins of Veal, Puree of Peas.— Cut into six pieces two
pounds of lean veal from off the leg; extract the sinews, and lard the veal
nicely on one side, using a needle for the purpose. Lay the pieces in a
sautoire, with one carrot, one onion, and some scraps of pork, and let
them brown together for six minutes. Season with a tablespoonful of
salt, and moisten with a gill of white broth (No. 99). Put the sautoire
into the oven, covering it with a piece of buttered paper. After thirty
minutes, or when of a good color, remove, and serve with half a pint of
hot puree of peas✪ Grenadins of Veal, Puree of Peas (No. 49) on the dish, the grenadins on top, and the gravy
strained over all.
587. Grenadins of Veal a la Chipolata.— The same as for No. 586, only
adding half a pint of hot chipolata garnishing (No. 232) instead of the
peas.
588-. Grenadins of Veal a la Sevigne'. — The same as for No. 586, only
decorating the dish with six bouchees Sevigne, made by preparing six
small bouchees (No. 270), and filling them with very finely chopped
spinach au jus (No 943). Lay the covers on and serve very hot with-
out any other garnishing.
589. Grenadins of Veal a PAfricaine. — Prepare the same as for No.
586, serving very hot, with three small, stuffed egg-plants (No. 909), and
eighteen medium-sized, cooked gumbos (No. 1030).
590. Braised Noix of Veal a la Providence. — Lard thoroughly a knuckle
of veal of three pounds, braise it nicely in a saucepan with an ounce of
fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper.
Cook for fifteen minutes, stirring occasionally, and moistening with half
a pint of white broth (No. 99), and half a pint of Espagnole sauce (No.
151.) Add one pint of raw Jardiniere (No. 1033) and a cupful of flageolets.
Cook for forty-five minutes all together. Transfer the knuckle to a hot
dish, pour the garnishing over, and serve.
591. Braised Noix of Veal en Daube.— Proceed the same as for
braised beef en Daube (No. 483).
592. Panpietteof Veal a la Faubonne. — Cut two pounds of veal off the
leg into six thin slices. Pare them to the size of the hand, and season
16
242 THE TABLE.
with a tablespoonful of salt✪ Braised Noix of Veal a la Providence and a teaspoonful of pepper. Fill them with
any kind of forcemeat, roll, and tie together with string. Put them in a
sautoire with small scraps of pork, adding half a sliced carrot and half a
sliced onion. Cover with a barde of larding pork on top, and brown for
ten minutes. Moisten with a gill of white broth (No. 99); cover with
buttered paper, and put in the oven to finish cooking for twenty-five
miftutes. Serve with half a pint of puree of lentils (No. 46), mixed
with two tablespoonfuls of cream, and a teaspoonful of chopped
parsley.
593. Panpiette of Veal al'Ecarlate. — The same as for No. 592, pour-
ing half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.
594. Panpiette of Veal, Puree of Chestnuts.— The same as for No.
592, adding half a pint of hot puree of chestnuts (No. 131).
595. Panpiette of Veal, Sauce Duxelle. — The same as for No. 592,
putting half a pint of hot Duxelle sauce (No. 189) on the dish, and
arranging the panpiettes over it.
The table
1889Page 182 · 2 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
586. Grenadins of Veal, Puree of Peas.— Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth (No. 99). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot puree of peas (No. 49) on the dish, the grenadins on top, and the gravy strained over all.
587. Grenadins of Veal a la Chipolata.— The same as for No. 586, only adding half a pint of hot chipolata garnishing (No. 232) instead of the peas.
588. Grenadins of Veal a la Sevigne. — The same as for No. 586, only decorating the dish with six bouchees Sevigne, made by preparing six small bouchees (No. 270), and filling them with very finely chopped spinach au jus (No. 943). Lay the covers on and serve very hot without any other garnishing.
589. Grenadins of Veal a PAfricaine. — Prepare the same as for No. 586, serving very hot, with three small, stuffed egg-plants (No. 909), and eighteen medium-sized, cooked gumbos (No. 1030).
590. Braised Noix of Veal a la Providence. — Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally, and moistening with half a pint of white broth (No. 99), and half a pint of Espagnole sauce (No. 151.) Add one pint of raw Jardiniere (No. 1033) and a cupful of flageolets. Cook for forty-five minutes all together. Transfer the knuckle to a hot dish, pour the garnishing over, and serve.
591. Braised Noix of Veal en Daube.— Proceed the same as for braised beef en Daube (No. 483).
592. Panpiette of Veal a la Faubonne. — Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season
with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, roll, and tie together with string. Put them in a sautoire with small scraps of pork, adding half a sliced carrot and half a sliced onion. Cover with a barde of larding pork on top, and brown for ten minutes. Moisten with a gill of white broth (No. 99); cover with buttered paper, and put in the oven to finish cooking for twenty-five minutes. Serve with half a pint of puree of lentils (No. 46), mixed with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.
593. Panpiette of Veal al'Ecarlate. — The same as for No. 592, pouring half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.
594. Panpiette of Veal, Puree of Chestnuts.— The same as for No. 592, adding half a pint of hot puree of chestnuts (No. 131).
595. Panpiette of Veal, Sauce Duxelle. — The same as for No. 592, putting half a pint of hot Duxelle sauce (No. 189) on the dish, and arranging the panpiettes over it.
Records on this page
Grenadins of Veal, Puree of PeasBraised Noix of Veal a la Providence