Lilauquette de Veau (White Veal Stew)

Ingredients

• 1½ lb. to 2 lb. cushion of veal or fillet
• 2 oz. butter
• 1 oz. flour
• 12 preserved mushrooms (champignons)
• 8 to 10 small onions
• 1 bouquet garni (No. 2)
• ½ gill white wine (Chablis or Sauterne)
• ½ gill cream
• 2 yolks of eggs
• lemon-juice
• seasoning

Method

1. 1

   Cut veal into square pieces, cover with cold water, add salt and lemon juice, bring to boil, and remove scum.

2. 2

   Add wine, bouquet garni, and onions.

3. 3

   Cook gently for about an hour.

4. 4

   Pour off stock, remove bouquet, melt butter, stir in flour, moisten with stock, boil, skim, and add mushrooms.

5. 5

   Cook for 10 minutes, then add cream and egg yolks, strain over veal, reheat without boiling, season, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 263. The excerpt below is the record exactly as published.

3 yolks of eggs and 1 whole egg, 6 to 8 preserved mushrooms, 2 truffles, ^ oz. anchovy paste, a few cocks’ kernels, well-reduced demi-glace (No. 237), or Madere sauce (No. 237 a), seasoning . Butter a large timbale mould, and garnish the bottom with stuffed olives, pound the veal and suet, separately, in a mortar till quite smooth, then mix together, and add by degrees the panade and eggs (yolks and whites). Mix thoroughly in the mortar, and season with salt, pepper, and grated nutmeg. Add the anchovy paste, and pass the mixture through a fine sieve. Test the consistency of the farce. Line the bottom and the sides of the timbale mould with the farce, cut the sweetbread, mushrooms, truffles, and cock’s kernels into small dice, and moisten with some well reduced, rich Madere or demi-glace sauce. Put this in the mould, fill it up with the remainder of the farce. Place the mould in a saute-pan containing boiling water, cover with a buttered paper, and cook in the oven for about one and a quarter hour. Turn out on a round dish, sauce 1 These rollers are merely made of plain wood, three and a half to four inches long, three-quarters of an inch in diameter. Ordinary penny rulers, cut to size, will answer. the purpose, but they must not be painted. ENTREES CH ANDES DE VI ANDES (HOT MEAT DISHES) • 321 over with some hot Madeira sauce, and send a small boat of the same sauce to table with the dish. 884. Vol au Vent de JRis de Veau. — 1 lb. puff-paste or feuilletage, 1 large heart sweetbread, 1 gz. butter, 18 small pre- served mushrooms, 2 slices ox-tongue, 1 gill Madeira sauce (No. 237 a), salt and pepper, 1 egg. The puff-paste must be prepared with special care for this dish, and should have at least five turns. Eoll it out to about an inch in thickness, then, with the help of a dessert plate, cut the paste with the point of a sharp knife to the size required. Turn it on to a baking-sheet, brush the surface very carefully and evenly with beaten egg yolk, mark the centre with a large round paste cutter by making an incision, about an inch from the edge of the paste. Trace a few lines in the centre ring by means of the point of a knife, and bake in an evenly heated but not too hot an oven from thirty to forty minutes. When done lift up the cover and take out some of the interior of the pastry. Keep the Vol-au-Vent warm till wanted. Wash, trim, parboil, drain, and pare the sweetbread, cut it into con- venient slices, fry them in the saute-pan with the butter, pour off the butter, season with salt, pepper, nutmeg, &e. Add the Madeira sauce, the tongue, cut into dice or strips, and the mushrooms cut into slices. Cook this for some minutes. Fill the Vol-au-Vent with this preparation, have it placed on a hot dish, put on the lid, and serve immediately. 885. liot/nons aux CEufs brouilles (Calf’s Kidney with Scrambled Eggs). — 1 large or 2 small calves’ kidneys, 2 oz. butter, 2 shallots, 1 gill Madeira sauce (No. 237 a), 1 teaspoonful fin ely - chopped parsley or chives, 4 eggs, salt and pepper. Remove skin and fat from the kidneys, cut it into very thin slices, and season with salt and pepper. Peel and chop the shallots, and fry them in a saute or frying pan to a very pale colour, add the kidney slices, and fry over a quick fire for five minutes. This process is called sauteing or tossing. Add the Madeira sauce, and let cook gently for ten minutes. Beat up the eggs, add about a table- spoonful of milk, season to taste, and put it in a stewpan with the remainder of butter (1 oz.). Stir over the fire till it thickens, dress the kidney ill a circle on a hot dish, put the scrambled eggs in the centre (piled up high), sprinkle with chopped parsley or chive, and serve at once. 886. lilauquette de Veau (WhiteVeal Stew). — 1| lb. to 2 lb. cushion of veal or fillet, 2 oz. butter, 1 oz. flour, 12 preserved mush- rooms (champignons) , 8 to 10 small onions, 1 bouquet garni (No. 2), | gill white wine (Chablis or Sauterne), \ gill cream, Zyolhs of eggs, lemon- juice, seasoning

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