A guide to modern cookery

By making them half the usual size, they may, after having been braised, serve as the garnish for a timbale, together with noodles, gniokis, spaghetti, or with Financiére, Milanaise or Napolitaine garnish, etc. 1279—SAUTES DE VEAU The pieces best suited to veal sautés are: the breast and the shoulder, as also those parts of the haunch other than the cushion and undercushion. 1280—SAUTE DE VEAU A LA MARENGO Heat one pint of oil in a sautépan, until it smokes. Put therein two Ibs. of veal, cut into pieces, each weighing two oz., and fry until the latter are well set. Add a chopped half onion and a crushed half-clove of garlic, and fry again for a few moments. Drain away the oil, tilting the sautépan with its lid on, for the purpose; moisten with a quarter of a pint of white wine; reduce, and add two-thirds of a quart of thin Espagnole sauce, one and one-half lbs. of tomatoes, pressed and cut into pieces (or one pint of tomato sauce), and a faggot. Set to boil, and cook in the oven gently for one and one-half hours. At the end of that time, transfer the pieces of veal, one by one, to another saucepan with fifteen small glazed onions, and five oz. of mushrooms. Reduce the sauce; strain it over the veal and its garnish, add two large pinches of concassed parsley, and cook for a further quarter of an hour. When about to serve, clear of all grease, dish in a timbale, and surround with small heart-shaped croitons of bread-crumb, fried in oil. 1281—SAUTE DE VEAU CHASSEUR Cut the veal into pieces as above, and fry these well in butter or oil. Drain away the grease; moisten with one quart of brown stock, add two tablespoonfuls of tomato purée, and a faggot; set to boil, and cook in the oven gently for one and one-half hours. Transfer the pieces to another saucepan; strain; reduce their cooking-liquor by a quarter, and add it to one-quarter of a pint of Chasseur sauce (No. 33). Pour this sauce over the pieces of veal, and cook again for a quarter of an hour. Dish in a timbale, and sprinkle with chopped parsley. 1282— SAUTE DE VEAU PRINTANIER Fry the pieces of veal in butter. Moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze; add a faggot; boil, and cook in the oven gently for one hour. This done, transfer the pieces to another saucepan; add thereto a garnish of carrots, new turnips, and small, new potatoes; strain the sauce over the veal and the garnish, and cook for a further three-quarters of an hour. Dish in a timbale and distribute over the sauté a few tablespoonfuls of peas and French beans in lozenge-form, both cooked a l’anglaise. 1283—SAUTE DE VEAU A LA CATALANE Cut up, sauté, and cook the veal gently for one and one-half hours, as for No. 1280. Transfer the pieces of veal to another saucepan, and add to them three small peeled and pressed tomatoes, quartered and tossed in butter; ten small onions cooked in butter; six oz. of raw, quartered mushrooms; ten chestnuts, three-parts cooked in consommé, and eight Chipolata sausages. Reduce the sauce to one-third of a pint; strain it over the veal and its garnish; cook for a further quarter of an hour, and dish in a timbale. 1284—SAUTES DE VEAU DIVERS Veal sauté may also be prepared with mushrooms, fines herbes, egg-plant, tomatoes, or ‘* Currie a 1’Indienne,”’ etc. 1285—PAIN DE VEAU Prepare ‘‘ Pain de Veau’”’ exactly as directed under No. 1252; but substitute for the liver some very white veal. Pain de veau is generally accompanied by a white sauce, such as velouté prepared with mushroom essence, Allemande sauce prepared with mushrooms, Supréme sauce, etc. 1286—CALF’S FEET