A guide to modern cookery

Zingara sauce is prepared thus: Reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half. Add one-fifth pint of half-glaze, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one oz. of a julienne of tongue, mushrooms and truffles; and set to boil for a few seconds. 1262—COTE DE VEAU FROIDE EN BELLE VUE Let a little jelly set in a utensil somewhat resembling a cutlet in shape. Trim the veal cutlet; decorate it with various little vegetables, and sprinkle the latter with half-melted jelly, so as to fix them. Put the cutlet on the layer of set jelly, inside the utensii, and let it lie with its decorated side undermost. Add enough jelly to cover the cutlet, and let the former set. This done, pass the blade of a small knife (dipped in hot water) round the cutlet; set the utensil for a moment upon a napkin dipped in hot water, turn out the cutlet with care, and set it on a cold dish, with a border of chopped aspic, and a frill on the bone. 1263—COTE DE VEAU FROIDE RUBENS Trim the veal cutlet ; coat it with half-melted aspic, and cover it with young hop shoots, cohered with tomato sauce cleared by means of aspic. Let the sauce thoroughly set, and then put the cutlet between two layers of aspic as explained above. N.B. Cold veal cutlets may also be served Belle-vue fashion, after the very simple manner described under ‘‘ Grenadins en Belle-vue ’’ (No. 1217). 1264—ROGNON DE VEAU When sautéed after the usual manner, veal kidney admits of all the preparations given for sheep’s kidney. (See the chapter on Mutton.) * shall now, therefore, only give those recipes which are proper to veal kidney. 1265—ROGNON DE VEAU EN CASSEROLE Trim the veal kidney and only leave a very slight layer of fat all round it. Heat one oz. of butter in a small, earthenware saucepan, also called ‘‘ cocotte’’; put the seasoned kidney into the latter, and cook it gently for about thirty minutes, taking care to turn it often the while. At the last minute sprinkle it with a tablespoonful of good veal gravy. Serve it in the cocotte as it stands. 1266—ROGNON DE VEAU EN COCOTTE Prepare the veal kidney and fry it in butter, as in the case of the ‘‘en casserole’ dish. Surround it with one and one-half oz. of small pieces of blanched bacon, tossed in butter; one and one-half oz. of raw, quartered mushrooms, also tossed, and one and one-half oz. of small blanched potatoes, of the size and shape of garlic cloves, and the same quantity of small, glazed onions. Complete the cooking of the whole gently. At the last minute, add a tablespoonful of good, veal gravy, and serve the cocotte as it stands. 1267—ROGNON DE VEAU GRILLE Trim the veal kidney, and leave a slight layer of fat all round it. Cut it in half lengthwise, without completely separating the two halves, and impale it on a small skewer, with the view of keeping it in shape. Season with salt and pepper, and grill it gently, basting it often the while with melted butter. Send separately, either a Maitre-d’hdtel, a Bercy, or other butter suited to grills. 1268—ROGNON DE VEAU A LA LIEGEOISE Prepare the veal kidney as for “‘ en casserole.’’ One minute before serving, add one small wineglassful of burned gin, two crushed juniper berries, and one tablespoonful of good veal gravy. Serve in the cooking-utensil. 1269—ROGNON DE VEAU A LA MONTPENSIER Trim the veal kidney, leaving a slight coating of fat all round it, and cut into five or six slices. Season the latter, toss them in butter over a brisk fire, and transfer them to a plate. Swill the saucepan with one tablespoonful of Madeira, and add thereto three tablespoonfuls of melted meat glaze, a few drops of lemon juice, one and one-half oz. of butter, and a pinch of chopped parsley.