Veal Gateau No. 1

Ingredients

• the remains of a roast fillet of veal
• the ham that has been served with it
• a seasoning of salt
• white pepper
• finely-shred parsley
• a few truffles cut up small
• an earthenware mould
• clarified butter

Method

1. 1

   Line a mould with bacon, fill with layers of ham and veal, interspersed with hard-boiled yolk slices.

2. 2

   Season each layer, pour clarified butter over, cover tightly, and bake in a moderate oven.

3. 3

   Turn out when cold.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2133. The excerpt below is the record exactly as published.

white pepper. Put the fricandeau on the vegetables, and pour in about a pint of stock, or as much as will cover the bacon without touching the veal. Cover the saucepan closely, and let its contents come slowly to the bob, then stew very gently by the side of the fire till the meat is quite tender. Baste frequently with its VEA ( 1047 ) VEA liquor. A short time before it is to bo served take it up and put it into a well-hoated oven to crisp the bacon. Strain the gravy, skim the fat from it, boil quickly to glaze, and baste the fricandeau with it till it looks bright and glossy. Serve with the larded surface upper- most, in the centre of a puree of any vegetables that are in season — sorrel, spinach, endive, as- paragus, peas, &c. If Liked, the gravy may be simply strained, skimmed, and poured over the meat, and then the dish is fricandeau with gravy. Sometimes as a matter of economy the lean part of the best end of a large neck of veal is used instead of the prime part of the leg, and does nearly as well. Truffles, mushrooms, and artichoke bottoms may all be served with this dish. Time to stew the fricandeau, about two hours and a half. Probable cost, veal. Is. Id. per pound. Veal, Fricandelles of.— Take a pound of lean veal from the fillet, and mince it finely with half its weight in suet freed from skin and fibre. Soak four rusks in mUk, then press the moisture thoroughly from them, and mix them with the minced meat. Season and flavour the preparation with pepper, salt, grated nut- meg, and finely-minced lemon-rind. A little onion or shallot may be added, if liked. Bind together with the yolks of four and the whites of two eggs. Divide it into three portions, and form these into balls. Drop them into fast- boiling water, and let them remain for four minutes. Take them up, drain them, dip them into egg and bread-crumbs, and fry in hot fat till they are nicely browned. Make some gravy with the bones and trimmings of the veal. Flavour this nicely, and thicken with brown thickening. Stew the balls in this gravy a short time before they are to be served, put them on a hot dish, pom- the gravy over, and garnish with slices of lemon. Time to stew the fricandelles, half an hour. Probable cost, 2s. 6d. Sufficient for three or four per- sons. Veal, Fricandelles of (another way). — Prepare the fricandelle mixture as in the last recipe. Put it into a buttered dish which it will half fill, and bake for an hour in a moderate oven. When the surface is lightly brown, pour over it a little gravy, stock, or milk, and let it bake twenty minutes longer. Pour ofE the gTSLvy which swims on the top, mix with it the well-beaten yolks of two eggs, again pour it upon the mince, place it in the oven for a few minutes, and serve. Veal, Fricassee of. — Take two pounds, or more if required, of lean veal free from skin and bone. Cut this into small thick pieces convenient for serv'ing, and fry them in hot butter until the flesh is firm without having acquired any colour. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and gi-adually as much boiling white stock as will cover the meat. Let it simmer very gently till tender. Take out the lemon- rind, flavour the gra.vj with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boihng cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (fii-st allowing it to cool for a minute or two), then add it carefully to the remainder. Let the saucepan remain near the fire for three or four minutes till the eggs are set, add the strained juice of half a lemon, and serve im- mediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of dressed veal may be served in this way. Time, about half an hour to simmer the veal. Probable cost, veal. Is. Id. per pound; Sufficient for five or six persons. Veal, Fricassee of (a German recipe). — This is a dish for spring-time. Cut up a breast of veal, stew it till tender in water flavoured with a little salt, bay-leaves, and a bunch of mixed herbs. Boil a dozen crayfish, pick out the meat, and set it aside; stew the shells when pounded in two ounces of butter, and strain them. Make the crayfish, with the exception, of the tails, into balls with an equal quantity of bread-crumbs, two eggs, half the crayfish, butter, and a little spice. Next boil some aspa- ragus or caiiliflower till tender. Make a sauce of two ounces of butter beaten to cream; to which add the yolks of two or three eggs beaten up, two spoonfuls of flour, the rest of the cray- fish butter, and as much of the liquor in which the vegetables were boiled, or broth, as will make it a thin sauce. Now put the meat, the vegetables, and tails into the sauce, together with the balls ; let aU simmer for ten minutes ; then take out the meat, boU the sauce a few minutes longer, and pour it over. Be careful to arrange the vegetables, fish, and balls with taste. — A. von Kochheim. Veal, Fricassee of, with Sorrel.— Cut up dressed veal into neat pieces free from skin, bone, or fat. Pick and wash a pint of freshly-gathered sorrel. Put it into boiling water for two minutes, lift it into cold water, drain, and cut it small. Put it into a stewpan containing a slice of butter dissolved. Add a little salt and white pepper, a tea-spoonful of moist sugar, a salt-spoonful of finely-minced onion, and, very gradually, half a pint of milk. Let all simmer gently for haK an hour. Put in the pieces of veal and a quarter of a pint of boiling cream. Let the veal heat in the sauce without boiling. Beat the yolks of two eggs. Mix a little of the sauce with them, add them gradually to the rest, and shake the pan over the fire for a minute or two. Serve the prepara- tion on a hot dish, and garnish with slices of lemon. Time, three-quarters of an hour. Veal, Gateau of,— No. l. Take the re- mains of a roast fillet of veal and the ham that has been served with it, and cut them into neat thin slices. Line an earthenware mould with thin slices of fat bacon, and fill it with layers of ham and veal, intermixed with slices of hard- boiled yolk of eggs. Sprinkle over each layer a seasoning of salt, white pepper, and finely- shred parsley, with a few truffles cut up small, if they can be had conveniently. Pour clari- fied butte

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