Filets de Veau à la Garibaldi

Ingredients

• ij lb. fillet of veal
• 1 to 2 shallots
• 2 oz. butter
• i gill veloute sauce
• i glass Chablis
• lb. short crust paste
• lb. spaghetti (cooked)
• oz. grated cheese
• i small lobster
• gill cardinale sauce
• 2 truffles
• seasoning

Method

1. 1

   Cut the fillet into thin slices, flatten, and cut into heart shapes.

2. 2

   Line a flan mould with paste, prick the bottom, and bake until golden.

3. 3

   Unmould and cool.

4. 4

   Melt butter, fry shallots until pale, add veal, and cook briefly.

5. 5

   Pour off butter, add wine, reduce, and moisten with velouté.

6. 6

   Cook gently for ten minutes.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

oz. butter, i shallot, i new kidney potato, 3 whites of eggs, i pimiento, i^ gills veloute sauce, | gill cream, 6 mushrooms, lobster coral or spawn, 8 fleurons, i hatelet. Free the meat from sldn and sinews. Cut one -fourth of it into fine shreds, and pound the remainder in a mortar till smooth, adding to it by degrees the whites of eggs and a little cream. Work in enough lobster coral or spawn to give the farce a pink tint. Season well with salt, pepper and aromatics, and rub through a fine sieve. Butter a timbale mould, and spread the inside thickly with the farce. Keep on the ice till wanted. With the shredded veal make a Hungarian Goulash (see page 86) . Fry the meat in butter with a blended chopped shallot ; add the tongue, cooked potato (cut in dice and fried), pimiento, and mushroom, all cut into dice, also 8 of the prawn tails, and moisten with a little velout6 sauce. Put this mixture into a coated mould and fill up with the re- mainder of the farce. Poach for 45 minutes. Prepare a rich sauce with the veloute and crayfish butter. Unmould the timbale on a hot dish, sauce over carefully, and surmount the shape with the remaining 4 prawns, and insert a small hatelet in the centre. Garnish with puff paste fleurons and serve. Timbale de Ris de Veau k la Reine (Cold). (Cold Sweetbread Timbale.) I cooked sweetbread, braised or boiled, i truffle, 3 oz. cooked ham, lean, 8 preserved mushrooms, i slice ox- tongue, J pint aspic jelly, i^ gills aspic cream, i dessert- spoonful meat glaze or Lemco, seasoning, h glass sherry. 78 Recherche 'Entrees. Line or mask a plain charlotte mould with a thin layer of aspic jelly, and decorate the sides and bottom with thin slices of tongue and truffle as shewn in the illustration. Cut the sweetbread into cube shapes, the ham and the remainder of tongue and the mushrooms into fine strips, put these in a basin and pour over the wine, also a little aspic made liquid and mixed with the meat glaze. Now mask the inside of the prepared mould with a coating of aspic cream. Mix the remainder of aspic cream with an equal quantity of aspic jeUy and pour over the sweetbread, etc. Stir this gently on the ice. When it begins to set, fiU the mould with it, and allow the shape to set on the ice. To serve, immerse the mould in warm water for a few seconds and turn out quickly on to a cold dish. Chop some set aspic jelly, and put a little round the base of the dish for table. It is then ready. Filets de Veau a la Garibaldi. (Fillets ol Veal, Garibaldi Style.) ij lb. fillet of veal, i to 2 shallots, 2 07. butter, i gill veloute sauce, i glass Chablis, \ lb. short crust paste, \ lb. spaghetti (cooked), \ oz. grated cheese, i small lobster, \ gill cardinale sauce, 2 truffles, seasoning

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