Blanquette de Veau aux Celeris, Cardons, etc.

Ingredients

• two lbs. of veal
• small heads of celery
• a faggot
• a pinch of salt

Method

1. 1

   Prepare the blanquette as explained above, cooking with selected vegetables.

2. 2

   Drain and trim vegetables, dish with veal and sauce, strained over the meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 246. The excerpt below is the record exactly as published.

BLANQUETTE DE VEAU AUX CELERIS, CARDONS, ETC. Prepare the blanquette exactly as explained above, and set it to cook with the veal and the vegetable selected for the garnish, RELEVES AND ENTREES 425 1.e., either small heads of celery cut into two or four, or car- doons, cut into pieces and well blanched. The endives are not blanched; they need only be well washed and put with the veal. When cooked, drain the vegetables, trim them, and dish them in a timbale with the veal and the sauce; the latter pre- pared as directed and strained over the meat. 1275—BLANQUETTE DE VEAU AUX NOUILLES Proceed as for ‘‘ Blanquette a l’ancienne,’’ but suppress the garnish of onions and mushrooms. When the blanquette is dished, set thereon heaps of noodles, parboiled and cohered with butter, and cover these with raw noodles tossed quickly in butter; allow three oz. of tossed noodles per Ib. of those cohered. 1276—FRICASSEE DE VEAU Fricassée differs from blanquette in this, namely, that the pieces of veal in the former are stiffened in butter without colour- ation. When the meat has been well stiffened, besprinkle it with about one oz. of flour per Ib.; cook this flour with the meat for a few minutes; then moisten the fricassée with white stock; season, and set to boil, stirring the while. All the garnishes of mushrooms and vegetables given for blanquette may be served with fricassée; but in the case of the latter, both the meat and the garnish are cooked in the sauce, the leason of which is effected by means of egg-yolks and cream, as for blanquette. 1277—FRICADELLES Fricadelles are a kind of meat balls, somewhat like those commonly prepared in private households. They are made from raw or cooked meat, in the following manner :— Fricadelles with Raw Meat.—For ten fricadelles, each weighing three and one-half oz., chop up one lb. of very lean veal, cleared of all fat and gristle, together with two-thirds of a Ib. of butter. Put the whole into a bowl, and add thereto five oz. of soaked and well-pressed crumb of bread, two eggs, half an oz. of salt, a pinch of pepper and a little nutmeg, and two oz. of chopped onion cooked in butter without colouration. Mix the whole well, and divide it up into portions weighing three and one-half oz. Fashion these portions to the shape of quoits, by first rolling them into balls on a flour-dusted board, and afterwards flattening them out with the flat of a knife. Heat some butter or very pure fat in a sautépan; put the 426 GUIDE TO MODERN COOKERY fricadelles therein; brown them on both sides, and then com- plete their cooking in the oven. This done, set them on a round dish, and serve them, either with a vegetable purée, a Piquante or a Robert sauce. Fricadelles with Cooked Meat.—For ten fricadelles, each weighing two and one-half oz., chop one Ib. of cooked veal, fat and lean, somewhat finely. Put it into a bowl with a large pinch of salt, another of pepper, and a little nutmeg. Add the pulp of three fair-sized potatoes, baked in the oven; three oz. of chopped onions, cooked in butter without colouration; one large egg, and one table- spoonful of chopped parsley. Mix well; divide up into portions of the weight already given, and shape and cook them as in the previous case. These fricadelles are served with vegetable purées and the sauces suited to those prepared from raw meat. 1278—PAUPIETTES DE VEAU Paupiettes or scrolls are made from extremely thin slices of veal, four in. long by two in. wide. After having seasoned them, cover them with forcemeat or very fine mincemeat; roll them, with their forcemeat-coat inside, into scrolls, and tie them round, once or twice, with string, that they may keep their shape while cooking. They are sometimes covered with thin rashers of bacon. Paupiettes are always braised, gently and protractedly. They are generally garnished with vegetable purées; but they may be served just as well with all vegetable garnishes. By making them half the usual size, they may, after having been braised, serve as the garnish for a timbale, together with noodles, gniokis, spaghetti, or with Financiére, Milanaise or Napolitaine garnish, etc. 1279—SAUTES DE VEAU The pieces best suited to veal sautés are: the breast and the shoulder, as also those parts of the haunch other than the cushion and undercushion. 1280—SAUTE DE VEAU A LA MARENGO Heat one pint of oil in a sautépan, until it smokes. Put therein two Ibs. of veal, cut into pieces, each weighing two oz., and fry until the latter are well set. Add a chopped half onion and a crushed half-clove of garlic, and fry again for a few moments. Drain away the oil, tilting the sautépan with its lid on, for RELEVES AND ENTREES 427 the purpose; moisten with a quarter of a pint of white wine; reduce, and add two-thirds of a quart of thin Espagnole sauce, one and one-half lbs. of tomatoes, pressed and cut into pieces (or one pint of tomato sauce), and a faggot

Cook this with the app: pantry check, scaling, and the assistant.