Blanquette of Veal or Rabbit

Ingredients

• i lb. veal cut into pieces
• herbs, tied in muslin
• 5 peppercorns
• 2 cloves
• 1 oz. butter
• l pint cream
• a little chopped ham for garnish
• 2 onions
• 1 teaspoonful Liebig extract
• 2 1 oz. flour
• 2 yolks
• juice of 1 lemon

Method

1. 1

   Put the veal into a stewpan with the onion and cloves stuck in it, herbs and Liebig.

2. 2

   Cover with cold water.

3. 3

   Bring to boil.

4. 4

   Skim.

5. 5

   Cook very gently 1.5 hour.

6. 6

   Strain the liquor.

7. 7

   Put meat on a hot dish.

8. 8

   Cook the butter and flour together.

9. 9

   Add the liquor.

10. 10

    Mix the yolks and cream together.

11. 11

    Cook, but do not boil, after the yolks are added.

12. 12

    Pour the sauce over the meat.

13. 13

    Garnish with chopped ham.

As published

This recipe was extracted from Berridge House recipe book (1910), page 39. The excerpt below is the record exactly as published.

2 onions, 2 or 3 stalks of celery, 2 lumps of sugar, 1 turnip, 1 oz. butter, 1 quart second stock. Method. — Slice the vegetables. Put into a pan with the butter. Cook ten minutes. Pour over the stock. Add twelve peppercorns. Simmer two hours. Rub the pulp through a sieve. Add SUPPLEMENTARY RECIPES >17 pepper and salt to taste. Serve with sippets of fried bread. Lobster au Gratin | tin lobster, 3 shallots, 1 oz. butter, 1 tablespoonful flour, 1 tablespoonful chopped 1 egg, parsley, salt and cayenne. | teaspoonful anchovy sauce, Method. — Cut the lobster into small pieces. Lightly brown shallots, then add flour. Add milk. Simmer five minutes. Put in lobster, parsley, salt, cayenne and anchovy. Stir till it boils. Cool. Add well-beaten egg. Fill scallop shells. Sprinkle crumbs over. Pour on a little clarified butter. Put in oven twenty minutes. Serve very hot. Salmon Mould 1 tin salmon, 1 tablespoonful Tarragon oz. leaf gelatine, vinegar, pinch of ground mace, 2 or 3 tablespoonsful common vinegar, salt, pepper, cayenne. Method. — Remove skin and bone from fish. Mince finely. Put gelatine with three table- spoonsful of water into a pan. Stir over gentle heat till dissolved. Add to salmon, vinegar and seasoning. Stir. When nearly cold turn into wet mould. Let it set ; when cold and firm, turn out, and serve on a bed of salad. T 1 8 COOKERY RECIPES Timbales of Haddock k la Genoise | lb. dried haddock, \ gill white sauce, £ oz. gelatine dissolved f gill whipped cream,' in 2 tablespoonsful \ teaspoonful Tarragon water, vinegar, a little hard-boiled yolk a little lobster coral or of egg, coralline pepper. Method. — Dissolve gelatine ; add white sauce, whipped cream, lemon-juice, and minced haddock (having, prepared it by putting in oven with greased paper over). Prepare dariole moulds. Put coralline and a little chopped yolk at bottom with about one teaspoonful aspic jelly to set it. Put .mixture into a basin over pan of hot water ; stir till well mixed. Then put into moulds, and on the top put about one teaspoonful of liquid aspic. Dip into hot water for a second. Turn out. Garnish with chopped aspic and a little parsley. Potted Herrings C fresh herrings, i finely minced onion, i teaspoonful chopped \ teaspoonful vinegar, parsley, l teaspoonful pepper. \ teaspoonful salt, | teaspoonful water, Method. — Well wash the fish. Cut off the heads. Slit down with a knife ; remove roes ; press open with the forefinger, remove back- SUPPLEMENTARY RECIPES 119 bone ; cut off the fins. Wash again. Spread flat. Sprinkle with seasoning. Roll up. Place in a piedish. Scatter the onion over. Pour on vinegar and water. Cover with a flat dish. Bake all night in a slow oven. Huitres au Lit 6 native oysters, 6 thin slices of bacon, 6 croutons, watercress. Method. — Roll a slice of bacon round each oyster. Put on a skewer. Put in a very hot oven for three minutes till the bacon is done. Garnish with watercress. Salmis of Pheasant Remains of pheasant i| oz. flour, (better if underdone), glass of port wine, 1 oz. butter, 1 teaspoonful red currant 1 shallot, jelly or | teaspoonful a few sweet herbs, sugar, 1 bay leaf, § pint stock made from pheasant bones and skin. Method. — Fry flour and butter brown. Add stock. Boil. Add jelly, shallot and bay leaf, also wine. Allow to stand twenty minutes. Strain. Put in pieces of game. 120 COOKERY RECIPES Rissoles a la Pompadour | oz. butter, | oz. flour, pinch of sugar, \ pint stock, 3 mushrooms, if liked, a small piece of 2 tablespoonsful minced shallot, ham or tongue, 4 tablespoonsful minced chicken, rabbit, veal or any white meat. Method. — Cook flour and butter together, and add stock. Boil up. Add shallot, then minced mushrooms, ham and chicken. Mix all together. Stand aside to cool. Make short crust of | lb. flour, 1 oz. lard, 1 oz. butter, ^ teaspoonful baking powder. Cut into rounds with a cutter. Moisten edges with water. Put a little of the mixture on one piece. Cover with another. Take them up and pinch together. Egg and crumb well. Fry in hot fat. Cotelettes a la Dejeuner I pint milk, I I oz. cold chicken or game, 1 oz. butter, 1 raw yolk, 1 truffle, egg and crumbs, small blade of mace, h shallot or 1 small one, i oz. flour, a little salt, cayenne pepper, 1 tablespoonful finely chopped ham or tongue 2 mushrooms. Method. — Boil milk, shallot and mace together. Strain. Make panada with butter, flour and SUPPLEMENTARY RECIPES 121 flavoured milk. Add yolk. When panada is thoroughly cooked, put over gentle heat to cook but not to boil. Put panada into a basin. Add the chicken or game, which should be cut into small dice ; also chopped ham and seasoning, the minced mushrooms and sliced truffle. Put on a greased or floured plate. Allow to cool, then form into tiny cutlets with rice-flour. Egg and bread- crumb. Fry in hot fat. Serve, if for breakfast, on a large crouton ; if for lunch, serve with a sauce (tomato or any rich sauce). Put a little piece of parsley stalk into the end of each cutlet. Mock Game Beef steak, some rashers of bacon, i finely chopped onion, \ teaspoonful lemon rind, i teaspoonful capers, i wineglass vinegar, i tablespoonful red cur- i wineglass stock, rant jelly, Method. — Cut the beef into square pieces half an inch thick. Lay a piece of raw bacon on each. Dredge well with flour. Roll up and skewer the beef. Melt some dripping, and brown the meat. Then add the onion, peel, capers, and stock. Cover, and stew together till tender. Dish the meat. Strain the gravy and thicken. Season and add jelly. Garnish with sippets. 122 COOKERY RECIPES Blanquette of i lb. veal cut into pieces herbs, tied in muslin, 5 peppercorns, 2 cloves, 2 1 oz. butter, l pint cream, a little chopped ham for garnish, Veal or Rabbit 2 onions, 1 teaspoonful Liebig extract, 2 1 oz. flour, 2 yolks, juice of 1 lemon

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