A guide to modern cookery

1211—TETE DE VEAU A LA FINANCIERE Cook the calf’s head in a blanc as already directed. Suppress portions of the meat, where the latter is thick, in such wise as to leave only a very little on the skin. Cut pieces into squares of one, two or three in. side; put them in a timbale, and cover them with a financiére garnish; adding a few small slices of tongue and brain. 1212—TETE DE VEAU A LA POULETTE Cook the calf’s head in a blanc. Cut the pieces of the head into small slices, somewhat aslant, and toss them into a previously-prepared poulette sauce (No. 101). Dish in a timbale, and sprinkle with a pinch of chopped parsley. 1213—TETE DE VEAU EN TORTUE With a round cutter one, two, or three in. in diameter, cut up the pieces of calf’s head, the meat of which must be entirely suppressed. For this preparation, only the skin of the head should be used. Put the pieces of head in a timbale or on a dish, and cover them with a Tortue garnish. Tortue garnish consists of : Small quenelles of veal forcemeat with butter; cock’s combs and kidneys; small mushrooms; stoned, stuffed and poached olives; slices of truffle; gherkins cut to the shape of olives (these should only be put into the sauce at the last moment); and Tortue sauce. This garnish comprises, besides, among unsauced ingredients: Slices of tongue and calf’s brain; small, trussed crayfish, cooked in court-bouillon; fried eggs, the half of whose raw whites should be suppressed; and small croitons of breadcrumb, fried in butter at the last moment. 1214—TETE DE VEAU A LA VINAIGRETTE OU A L’HUILE Set the boiling pieces of calf’s head on a napkin, lying on a dish. Surround them with slices of tongue, collops of brain, and sprigs of very green, curled-leaf parsley. Serve separately, on a hors-d’ceuvre dish, without mixing them, capers, chopped onion and parsley. Send to the table at the same time a sauceboat of vinaigrette or sauce a I’huile, prepared by mixing one part of vinegar, two parts of oil, and one part of the calf’s-head cooking-liquor, together with the necessary salt and pepper. 1215—ESCALOPES DE VEAU Collops of veal may be cut from either the fillet or the saddle; but they are more often cut from the cushion. Their weight varies from three to four oz., and they should always be cleared of all connective tissue. They may be fashioned to the shape of ovals, or curve-based triangles, and they should be more or less flattened, according to their use. Thus, when they are to be plainly tossed, to be afterwards served with a sauced garnish or with a sauce, they are simply beaten in order to break the fibres of the meat, without flattening the latter too much; but if, on the contrary, they are to be treated a lV’anglaise, they should be beaten very thin with the moistened beater. In either case, they should be cooked somewhat quickly in clarified butter; for, if their cooking lag at all, their meat hardens. All the garnishes of veal cutlets, and a large number of those of the cushion, may be served with the collops. These garnishes may be set on the same dish with the collops when the latter are plainly tossed; but, in the case of collops treated a l’anglaise, the garnish or sauce which accompanies them should be served separately, lest its moisture soften the crisp coating of the collops. 1216—GRENADINS Grenadins are veal collops larded with rows of very thin bacon strips, and cut somewhat thicker than ordinary collops. They are really small fricandeaux, the braising of which is a comparatively lengthy operation; for their cooking must be the same as that of the fricandeaux, and needs quite as much attention. In order that the grenadins be not too dry, they should be frequently basted with their braising-liquor.