Hoix de Vean a la Parmentier (Veal with New Potatoes)

Ingredients

• a fillet of veal weighing about four pounds
• two ounces of butter
• three medium-sized onions
• a rasher of bacon
• some pepper
• some salt
• two carrots
• some parsley
• some thyme
• some bayleaf
• two pounds of small new potatoes
• a teaspoonful of arrowroot

Method

1. 1

   Remove the bone from the veal, tie it tightly, and place in a stewpan with butter.

2. 2

   Add sliced onions, diced bacon, pepper, and salt.

3. 3

   Cover and stew gently for 30 minutes.

4. 4

   Turn the veal, add carrots, parsley, thyme, and bayleaf, cover, and simmer for an hour.

5. 5

   Add peeled new potatoes and simmer for another hour, shaking occasionally.

6. 6

   Serve the veal in the center of a dish with potatoes around it, and pour strained gravy over it.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 15. The excerpt below is the record exactly as published.

Hoix de Vean a la Parmentier (Veal with New Potatoes). — Remove the bone from a fillet of veal weighing about four pounds, tie it up very tightly, so that there may be no hollow in the centre, and put it in a stewpan with two ounces of butter, which has just been allowed to slightly brown ; add three medium-sized onions cut up in slices, a rasher of bacon cut in dice, and some pepper and salt. Put on the lid of the saucepan and let the veal stew gently for half-an-hour. At the end of this time turn the veal over, add two carrots cut up, some parsley, thyme, and bayleaf, and replacing the cover, let the whole simmer slowly for an hour, then add two pounds of small new potatoes peeled, and leave it again for another hour, shaking the saucepan occasionally (no water or stock of any kind should be added). At the time of serving, put the piece of veal in the centre of the dish and place the potatoes all round it. Strain the gravy into a saucepan, free it from fat, add a teaspoonf ul of arrowroot, let it boil up once, and pour it all over and round the veal. Serve as hot as possible. Champignons a la Bordelaise (Mushrooms a la Bordelaise). — Choose some fine sound mushrooms all as much as possible of the same size, peel them, trim them neatly, and leave them for an hour in a marinade composed of oil, whole pepper, and salt. Then sprinkle them with ground pepper, and grill them on both sides over a clear fire. In the meantime put into a saucepan three table- spoonfuls of oil or melted butter, add a teaspoonful of finely chopped parsley, one or two shallots finely chopped, and the juice of a lemon. Cook on the fire for about seven minutes, then pour over the mushrooms in a very hot dish and serve at once. Little French Dinners. 27 Flan a la Torque (A Flan of Rhubarb). — Take one pound of forced rhubarb, and having wiped it carefully, cut it in pieces about two inches in length. Boil a pint of water and three-quarters of a pound of sugar together in a large shallow stewpan ; add a teaspoonful of lemon juice and a few drops of cochineal, and then put in as much of the rhubarb as can be laid at the bottom of the saucepan. Let it simmer veiy gently indeed at the side of the fire, and as the rhubarb becomes sufficiently tender — it must not be done too much — lift each piece out carefully on to a dish ; this should not occupy more than ten minutes, and great care must be taken to keep the pieces whole. Proceed in the same manner with the rest of the rhubarb, and when all has been done, strain some of the syrup into a sugar boiler and cook it rapidly for about six minutes with the thin rind of two lemons cut into very narrow Julienne-like shreds. Then put it on one side. In the meantime have ready some puff-paste rolled out several times, butter a plain round flan or open tart mould, lay it on a baking- sheet also buttered, and line it with the paste ; trim the edges, pinch it all round for ornamentation, line the whole with paper, fill it up with breadcrumbs, and bake till done in a good oven. Then remove the paper, etc., and turn the tart out of the mould. When the tart crust is cold, lay in it the pieces of rhubarb, arranging them as neatly as possible side by side, pour over them a small quantity of the thick syrup, sprinkle on the surface the strips of lemon peel, and serve. 28 Little French Dinners. MENU.— X, CONSOMME AUX PROFITEROLLBS. FILETS DE SOLES 1 LA VENITIENNE. GlOOT DE MOUTON i LA PARISIENNE. EPINARDS AU Jus. PBTIT CORNETS 1 LA VANILLK. Consomme' anx Profiterolles (Soup with Profiler - ollee). — Put a gill of water, one ounce of butter, and a pinch of salt into a small saucepan, bring to the boil, then sprinkle in (off the fire) one ounce and a half of flour. Put the saucepan back on the stove and stir the mixture till it is quite dry, then let it stand for a few minutes, and when nearly cool, mix in thoroughly one egg and a few drops of lemon- juice. The more the paste is stirred the better it will be ; when it is quite smooth, put it into a forcing bag with a small nozzle (or a stiff paper bag shaped like a sugar cone), and while pressing it through have a pair of scissors and cut off pieces about the size of a Barcelona nut, and drop them on a baking sheet slightly buttered. Bake them in a moderate oven till they are a light golden colour. When wanted put some of them in the soup-tureen and pour on them as much <jlear, well-flavoured consomme as is wanted for soup. The rest of the profiterolles will keep quite well in a tin. Filets de Soles a la Ve"nitienne (Fillets of Sole a la Venitienne). — Butter a long tin and put into it one or two onions cut in slices, a few sprigs of parsley, a bay-leaf, two or three cloves, and salt and pepper to taste. Lay the fillets of two lemon soles on all these ingredients with a good sized piece of butter, and add about half a pint of white stock and half a wineglassful of white French wine ; cover the tin with a piece of buttered Little French Dinners. 29 paper, and put it in the oven for ten to fifteen minutes. When the fish is cooked, take out some of the liquor (leaving just sufficient to keep the fillets warm), strain it, and add it to a white roux, made with three-quarters of an ounce of butter and the same quantity of flour. Bring the sauce to the boil, then take it off the fire, add the yolk of an egg, and plenty of blanched parsley and chervil, chopped as finely as possible ; the sauce should be quite green. Arrange the fillets of sole on a hot dish, pour the sauce over them and serve at once. Gigot de Moxiton a la Parisienne (Leg of Mutton a la Parisienne). — Cook a small leg of Welsh mutton in a tin in the oven, putting some salt

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