After beating it with a beater or the flat of a chopper, to break the fibres of the meat, finely lard the piece of meat on the cut side with strips of bacon, somewhat smaller than those used for fillet of beef. Only when the piece is larded may it be called ‘‘ Fricandeau ’’; for, when not treated thus, it is nothing else than an ordinary piece of veal. Fricandeau is invariably braised ; but it differs from other braisings of white meat in this, namely, that it must be so cooked as to be easily cut with a spoon. Connoisseurs maintain that Fricandeau should never be touched with a knife. It is glazed at the last moment, like other braisings, and, in view of its prolonged cooking, should be dished with great care. All the garnishes enumerated for cushion of veal may be adapted to Fricandeau. 1207—FRICANDEAU FROID Cold fricandeau constitutes an excellent luncheon dish. It is dished and surrounded with its braising-liquor, cleared of grease and strained. This braising-liquor sets to a jelly, and is the finest adjunct to fricandeau that could be found. The piece may be glazed with half-melted jelly, smeared over it by means of a brush. 1208—POITRINE DE VEAU FARCIE This is really a family dish, admirably suited for a luncheon relevé. It is accompanied chiefly by vegetable purées, but all! the vegetable and other garnishes given under Cushion of Veal may be served with it. Breast of veal is prepared thus:—After having’ boned the piece, open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which put the previously- prepared stuffing, taking care to spread it very evenly. Now, with coarse cotton, sew up the opening, and remember to withdraw the cotton when the piece is cooked. | Stuffing for Breast of Veal.—For a piece weighing four Ibs., add to one Ib. of very fine sausage-meat (No. 196), two oz. of dry duxelles, two oz. of butter, a pinch of chopped parsley, tarragon and chives, a small beaten egg, and a little salt and pepper. Cooking.—Breast of veal is usually braised; the moistening DD2 404 GUIDE TO MODERN COOKERY should be short and the cooking process gentle. For a piece weighing four Ibs.✪ Poitine de Veau Farcie when stuffed, allow three hours in a moderate and regular oven. Glaze breast of veal at the last moment, as in the case of other braised meats. 1209—TETE DE VEAU (Relevé and Entrée) Nowadays, calf’s head is rarely served whole, as was the custom formerly. Still more rarely, however, is it served at a dinner of any importance; and it has now, by almost general consent, been relegated to luncheon menus where, indeed, it has found its proper place. After having boned the head, soak it or hold it under a running tap, for a sufficiently long time to allow of its being entirely cleared of blood. Then, blanch it for a good half-hour ; cool it in cold water; drain it, and rub it with a piece of lemon to avoid its blackening. If it is to be cooked whole, as sometimes happens, wrap it in a napkin, that it may be easily handled; if not, cut it into pieces. In either case, plunge it immediately into a boiling blanc (No. 167). With a view of keeping the calf’s head from contact with the air, which would blacken it, cover it with a napkin, or cover the liquid with chopped suet. A layer of chopped suet is the best possible means of keeping the air from the calf’s head. Whatever be the method of serving calf’s head, it is the rule to send slices of tongue and collops of brain to the table with it. The tongue may be cooked simultaneously with the head, and the brain is poached as described under No. 1289. 1210—TETE DE VEAU A L’ANGLAISE Calf’s head a l’anglatse is cooked in a blanc, as explained above; but in halves and unboned. Dish it on a napkin with sprays of very green parsley and a piece of boiled bacon. Send a sauceboat of parsley sauce (No. 119a) to the table at the same time.

AI-modernized reading of the original text

After beating it with a beater or the flat of a chopper, to break the fibres of the meat, finely lard the piece of meat on the cut side with strips of bacon, somewhat smaller than those used for fillet of beef. Only when the piece is larded may it be called ‘‘ Fricandeau ’’; for, when not treated thus, it is nothing else than an ordinary piece of veal. Fricandeau is invariably braised ; but it differs from other braisings of white meat in this, namely, that it must be so cooked as to be easily cut with a spoon. Connoisseurs maintain that Fricandeau should never be touched with a knife. It is glazed at the last moment, like other braisings, and, in view of its prolonged cooking, should be dished with great care. All the garnishes enumerated for cushion of veal may be adapted to Fricandeau. 1207—FRICANDEAU FROID Cold fricandeau constitutes an excellent luncheon dish. It is dished and surrounded with its braising-liquor, cleared of grease and strained. This braising-liquor sets to a jelly, and is the finest adjunct to fricandeau that could be found. The piece may be glazed with half-melted jelly, smeared over it by means of a brush. 1208—POITRINE DE VEAU FARCIE This is really a family dish, admirably suited for a luncheon relevé. It is accompanied chiefly by vegetable purées, but all! the vegetable and other garnishes given under Cushion of Veal may be served with it. Breast of veal is prepared thus:—After having’ boned the piece, open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which put the previouslyprepared stuffing, taking care to spread it very evenly. Now, with coarse cotton, sew up the opening, and remember to withdraw the cotton when the piece is cooked. | Stuffing for Breast of Veal.—For a piece weighing four Ibs., add to one Ib. of very fine sausage-meat (No. 196), two oz. of dry duxelles, two oz. of butter, a pinch of chopped parsley, tarragon and chives, a small beaten egg, and a little salt and pepper. Cooking.—Breast of veal is usually braised; the moistening DD2 should be short and the cooking process gentle. For a piece weighing four Ibs. when stuffed, allow three hours in a moderate and regular oven. Glaze breast of veal at the last moment, as in the case of other braised meats. 1209—TETE DE VEAU (Relevé and Entrée) Nowadays, calf’s head is rarely served whole, as was the custom formerly. Still more rarely, however, is it served at a dinner of any importance; and it has now, by almost general consent, been relegated to luncheon menus where, indeed, it has found its proper place. After having boned the head, soak it or hold it under a running tap, for a sufficiently long time to allow of its being entirely cleared of blood. Then, blanch it for a good half-hour ; cool it in cold water; drain it, and rub it with a piece of lemon to avoid its blackening. If it is to be cooked whole, as sometimes happens, wrap it in a napkin, that it may be easily handled; if not, cut it into pieces. In either case, plunge it immediately into a boiling blanc (No. 167). With a view of keeping the calf’s head from contact with the air, which would blacken it, cover it with a napkin, or cover the liquid with chopped suet. A layer of chopped suet is the best possible means of keeping the air from the calf’s head. Whatever be the method of serving calf’s head, it is the rule to send slices of tongue and collops of brain to the table with it. The tongue may be cooked simultaneously with the head, and the brain is poached as described under No. 1289. 1210—TETE DE VEAU A L’ANGLAISE Calf’s head a l’anglatse is cooked in a blanc, as explained above; but in halves and unboned. Dish it on a napkin with sprays of very green parsley and a piece of boiled bacon. Send a sauceboat of parsley sauce (No. 119a) to the table at the same time.

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Poitine de Veau Farcie

A guide to modern cookery