A guide to modern cookery

Dish the pieces of kidney, or set them in a timbale; sprinkle them with the sauce, and in their midst set a heap of asparagus-heads, cohered with butter, and one and one-half oz. of truffle slices. 1270—ROGNON DE VEAU PORTUGAISE Cut up the veal kidney, and toss it in butter, after the manner described under No. 1269. Dish the pieces in a circle on a dish; set a very small, stuffed half-tomato upon each, and garnish the centre of the dish with a very reduced tomato fondue. Surround the kidney with a sauce prepared as directed above. 1271—ROGNON DE VEAU A LA ROBERT Heat one oz. of butter in a small cocotte; put the seasoned veal kidney therein; fry it over a brisk fire, and set it to cook in the oven for about fifteen minutes. Serve the kidney as it leaves the oven, and complete the procedure, at the table, in the following manner :— Transfer the kidney to a hot plate. Place the cocotte on a spirit lamp; pour into the former one glassful of excellent liqueur brandy, and reduce to half. Meanwhile, quickly cut the kidney into extremely thin slices, and cover these with an overturned plate. Add to the reduced liqueur brandy one coffeespoonful cf mustard, one oz. of butter cut into small pieces, the juice of a quarter of a lemon, and a pinch of chopped parsley; and work the whole well with a fork, with the view of effecting the leason. Put the sliced kidney into this sauce, together with the gravy that has drained from it; heat the whole well, without boiling, and serve on very hot plates. 1272—TENDRONS DE VEAU The tendrons are cut from breast of veal. They are, in fact, the extreme ends of the ribs, including the cartilage of the sternum. If the tendrons are braised, treat them after the manner described under ‘‘ The Braising of White Meats ”’ (No. 248); or, simply stew them in butter; moisten them with excellent veal stock, and baste them frequently while cooking them. They may also be treated like an ordinary veal sauté, from which they only differ in shape, and the various preparations of which may be adapted to them. The garnishes best suited to them are those of early-season vegetables, and, as a matter of fact, the latter, together with such pastes as noodles, macaroni, spaghetti, etc., are the garnishes most often served with them. 1273—BLANQUETTE DE VEAU A L’ANCIENNE Cut the veal tendrons into pieces weighing about three oz. Then, slightly blanch them; cool them, and put them into a saucepan with enough white stock to cover; add a very little salt; set to boil, and skim. For two lbs. of tendrons, add one small carrot; one fairsized onion, stuck with a clove; a faggot, consisting of one leek, parsley stalks, and a fragment of thyme and bay; and set to cook gently for one and one-half hours. Prepare a white roux from one and one-half oz. of butter and one and one-half oz. of flour; moisten with one pint of veal cooking-liquor; add one oz. of mushroom parings, and cook for a quarter of an hour, despumating the sauce the while. Transfer the pieces of tendron, one by one, to a sautépan with twelve small onions cooked in consommé, and fifteen small, cooked and very white mushrooms. Finish the sauce with a leason of two egg-yolks, mixed with three tablespoonfuls of cream and a few drops of lemon juice; strain it over the veal and its garnish; heat without boiling; dish in a timbale, and sprinkle with a pinch of chopped parsley. N.B. This blanquette may also be prepared with noodles or cépes, instead of with ordinary mushrooms. 1274—BLANQUETTE DE VEAU AUX CELERIS, CARDONS, ETC. Prepare the blanquette exactly as explained above, and set it to cook with the veal and the vegetable selected for the garnish,