The new century cookery book

Let it boil for ten minutes, then strain. Reserve a little of this sauce to go round the dish, and put the remainder into the rice, which must be allowed to reduce to the required consistency for moulding. Shape as many quenelles as are required, use a couple of dessert-spoons dipped in hot water to form the quenelles. Poach the quenelles in stock or salted water, when cold dip each in beaten egg and bread-crumbs, and fry in hot fat a nice light-brown colour. Fill a buttered border mould with the rice. Unmould it quickly on to a hot dish (round entree), place a round croute in the centre of the dish. Arrange the quenelles on top of the border and the croute, pour the tomato sauce round the base of the dish, and garnish with fried parsley. 836. Veal Saute a la Marengo. — Slices of cushion or fillet of veal, fried, and stewed (etouffe) with sliced mushrooms, chopped shallots, tomato and Espagnol sauce, flavoured with sherry. Dish up in pyramidal form, garnish with eggs, fried whole in very hot sweet oil, the same as for ‘ Chicken Marengo.’ 837. Petites Noisettes de Veau d la Princesse. —About 2 lb. of fillet or cushion of veal, \ pint asparagus tips, 8 artichoke bottoms, 2 truffles, \ lb. butter, 4 gill white wine, ^ gill sherry, \ pint demi-glace sauce (No. 237), salt, pepper, and nutmeg, 8 rounds of fried bread ( size of fillets). Cut the veal into six or eight even-sized round slices, flatten a little and trim neatly. Put the artichokes into sufficient hot salted water to cover, acidulated with a few drops of lemon-juice ; add a small piece of butter, and boil up very gently. Cook the asparagus points in salted water containing a very small piece of soda, strain, let cool in water, strain again and put in a stewpan, moisten with a little demi-glace sauce and half an ounce of butter. Slice the truffles and cook them in a little sherry. Season the fillets with pepper and a very little grated nutmeg. Saute them in butter in the usual way. Put them on a baking-sheet and brush over with meat glaze. Place each on a round piece of fried bread ; fill the artichoke bottoms with asparagus points and put one on each fillet. Dress them in a circle on a dish. Put the remainder of asparagus points in the centre of the dish. Arrange the slices of truffles as a garnish on top of each dressed fillet, so as to form an effective design. Have ready the demiglace sauce, previously well reduced, with the wine, and containing the essence of truffle and fillets. Sauce round the dish and serve. 838. Olives de Veau (Veal Olives). — 1 lb. lean veal (cushion or fillet), 2 tdblespoonfuls bread-crumbs, 1 ounce finely chopped beef suet, ^ oz. butter, chopped parsley, mixed herbs, lemon-rind and nutmeg, 1 egg, salt and pepper, brown sauce, % glass sherry.