Cut the meat into slices, beat them out by means of a wetted
cutlet- bat, and pare each slice. Mince finely the trimming of the
meat, omitting any skin or sinews, mix this with the suet, butter,
and bread-crumbs, add some chopped parsley, grated lemon-rind,
and half a teaspoonful of mixed herbs. Season with salt, pepper,
and grated nutmeg, and mix with the egg, previously beaten, taking
only enough to moisten the mixture. Spread each slice with the
prepared stuffing, roll up and tie with string. Range them in a stew-
pan, containing a little dripping or butter, and fry a light colour ;
pour off the fat, add about three-quarters of a pint of brown sauce
and the sherry, and stew gently for about an hour, or longer, until
the meat is quite tender. To serve, remove the string, dress the
olives on a bed of spinach or mashed potatoes, and strain the sauce
round the base of the dish.
Beef olives are made in exactly the same manner.
839. Paupiettes de Vea u d la Toscane. — 2| to 3 lb. fillet
of veal, 1 oz. butter, 4 even-sized ripe tomatoes, 8 thin slices of
bacon, 2 oz. fat pork, 4 oz. panade, 3 yolks of eggs, 10 peppercorns,
2 tnffles, 8 mushrooms, | gill 'white sauce, f? pint stock, 4 pint
tomato sauce (No. 271), 1 bouquet garni (No. 2), 1 carrot, i turnip.
ENTRIES CH ANDES DE VI ANDES (HOT MEAT DISHES) 307
1 onion, meat glaze, pepper, salt, and cayenne, ^ pint cooked
green peas, 1 tablespoonful bread-crumbs, 1 teaspoonful chopped
parsley✪ Paupiettes de Veau à la Toscane.
Cut the veal into slices about one-eighth of an inch thick, bat the
slices and trim into heart shapes, place a thin slice of bacon on each
of the slices of veal ; pound the trimmings of veal and bacon,
previously freed from skin and gristle, also the pork. When
smooth, add the panade and the yolks of eggs, season with pepper
and salt, and a pinch of cayenne ; mix thoroughly, and rub through
a sieve. Put a layer of this farce on the slices of veal and bacon,
roll up, put a piece of buttered paper round each, tie up with string
so as to keep in shape. Put in a deep saute-pan, add 1 oz. butter,
the peppercorns, bouquet garni, and carrot, turnip, and onions, cut
into slices, place the paupiettes on top, cover and fry over a quick
fire for a few minutes, then moisten with the stock. Put the pan in
the oven or on the side of the stove, and braise for about one hour.
Baste occasionally. Cut the tomatoes into halves, scoop out a little
of the interior, chop the truffles and mushrooms finely, mix with the
remainder of the farce, add bread-crumbs, chopped parsley, and
white sauce, season with pepper, salt, and a little cayenne. Stuff
the tomatoes with this, place them in a well-buttered saute-pan, and
cook in an oven for ten minutes.
Page 250 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the meat into slices, beat them out by means of a wetted cutlet- bat, and pare each slice. Mince finely the trimming of the meat, omitting any skin or sinews, mix this with the suet, butter, and bread-crumbs, add some chopped parsley, grated lemon-rind, and half a teaspoonful of mixed herbs. Season with salt, pepper, and grated nutmeg, and mix with the egg, previously beaten, taking only enough to moisten the mixture. Spread each slice with the prepared stuffing, roll up and tie with string. Range them in a stewpan, containing a little dripping or butter, and fry a light colour ; pour off the fat, add about three-quarters of a pint of brown sauce and the sherry, and stew gently for about an hour, or longer, until the meat is quite tender. To serve, remove the string, dress the olives on a bed of spinach or mashed potatoes, and strain the sauce round the base of the dish.
Beef olives are made in exactly the same manner.
839. Paupiettes de Veau à la Toscane. — 2| to 3 lb. fillet of veal, 1 oz. butter, 4 even-sized ripe tomatoes, 8 thin slices of bacon, 2 oz. fat pork, 4 oz. panade, 3 yolks of eggs, 10 peppercorns, 2 truffles, 8 mushrooms, | gill 'white sauce, f? pint stock, 4 pint tomato sauce (No. 271), 1 bouquet garni (No. 2), 1 carrot, i turnip.
ENTRIES CH ANDES DE VI ANDES (HOT MEAT DISHES) 307
1 onion, meat glaze, pepper, salt, and cayenne, ^ pint cooked green peas, 1 tablespoonful bread-crumbs, 1 teaspoonful chopped parsley.
Cut the veal into slices about one-eighth of an inch thick, bat the slices and trim into heart shapes, place a thin slice of bacon on each of the slices of veal ; pound the trimmings of veal and bacon, previously freed from skin and gristle, also the pork. When smooth, add the panade and the yolks of eggs, season with pepper and salt, and a pinch of cayenne ; mix thoroughly, and rub through a sieve. Put a layer of this farce on the slices of veal and bacon, roll up, put a piece of buttered paper round each, tie up with string so as to keep in shape. Put in a deep saute-pan, add 1 oz. butter, the peppercorns, bouquet garni, and carrot, turnip, and onions, cut into slices, place the paupiettes on top, cover and fry over a quick fire for a few minutes, then moisten with the stock. Put the pan in the oven or on the side of the stove, and braise for about one hour. Baste occasionally. Cut the tomatoes into halves, scoop out a little of the interior, chop the truffles and mushrooms finely, mix with the remainder of the farce, add bread-crumbs, chopped parsley, and white sauce, season with pepper, salt, and a little cayenne. Stuff the tomatoes with this, place them in a well-buttered saute-pan, and cook in an oven for ten minutes.
Records on this page
Paupiettes de Veau à la Toscane