Remove string and paper from the paupiettes, place them on a baking-tin, brush over with liquid meat glaze, and put in the oven for a few seconds. Put each paupiette in the centre of a stuffed tomato, dish up in a circle on a hot dish, pour the sauce round them, dress the peas in the centre of the dish, and serve. The sauce is prepared as follows : take off the fat from the liquor in which the paupiettes have been cooked, strain the latter into a saucepan, add the tomato sauce, and reduce to required consistency. Add a little more seasoning if it be found necessary. The paupiettes may be dressed on a thin border of mashed potatoes, and, if desired, a puree of spinach, by way of a change, can be served in place of peas. 840. JPetites Creates tie Veau a VEcarlate. — 8 to 10 oz. lean veal, 2 oz. panade, ^ gill bechamel sauce (No. 202), 3 yolks and 1 whole egg, 1 oz. butter, salt, mignonette pepper and a pinch of grated nutmeg, % oz. ox tongue ( cooked and chopped very finely), Pompadour sauce (No. 273), Macedoine or green peas. Cut the veal into small pieces, or shred it finely, removing skin and sinews, pound it in a mortar and add the panade, the bechamel sauce, and the eggs — the latter must be put in gradually. Season to taste, and mix in rather more than half the butter. When the farce is fine enough (sufficiently pounded), rub the whole through a fine wire sieve. Butter a number (eight to ten) tongue moulds, dust the inside completely with finely chopped tongue, and fill up with the prepared farce. Stand the moulds in a saute-pan containing a little boiling water, cover with a buttered paper, and cook for about twenty minutes. 308 THE NEW CENTURY COOKERY BOOK Turn the moulds on to a cloth, dish the little tongues in a circle on a thin border of mashed potatoes on a hot dish, fill up the centre with prepared Macedoine of vegetables or green peas, pour a little sauce Pompadour round the base of the dish, and serve. 841. j Petits Souffles de Veau d la Minute. — £ lb. lean veal, free from shin and sinews, 8 eggs, 1 gill cream, 1 truffle, seasoning, a little bechamel or other white sauce (No. 202), butter✪ Petits Souffles de Veau. Shred the meat as finely as possible, then pound it in a mortar until quite smooth, adding one by one the yolks of eggs, and lastly the cream. Rub this through a fine hair sieve, and put it in a basin. Beat up the whites of eggs, and mix into the puree. Season lightly with salt, pepper, and a dust of nutmeg. Butter a few small china souffle cases, put about a teaspoonful of bechamel sauce into each, and fill with the prepared farce. Chop finely the truffle and sprinkle this over the top of each. Place the cases on a baking-tin or saute- pan, cover with a buttered "paper. Bake for about fifteen minutes. Serve the cases on a hot dish, covered with a folded napkin. 842. Souffle de Veau ( Veal Souffle).— lib. lean veal, 1 gill bechamel sauce (No. 202), 1 gill double cream, 3 eggs, 2 oz. butter, salt, pepper, grated nutmeg, 1 small truffle, supreme sauce✪ Souffle de Veau (No. 210).

AI-modernized reading of the original text

Remove string and paper from the paupiettes, place them on a baking-tin, brush over with liquid meat glaze, and put in the oven for a few seconds. Put each paupiette in the centre of a stuffed tomato, dish up in a circle on a hot dish, pour the sauce round them, dress the peas in the centre of the dish, and serve. The sauce is prepared as follows : take off the fat from the liquor in which the paupiettes have been cooked, strain the latter into a saucepan, add the tomato sauce, and reduce to required consistency. Add a little more seasoning if it be found necessary. The paupiettes may be dressed on a thin border of mashed potatoes, and, if desired, a puree of spinach, by way of a change, can be served in place of peas. 840. Petites Crètes de Veau à l'Écarlate. — 8 to 10 oz. lean veal, 2 oz. panade, ^ gill bechamel sauce (No. 202), 3 yolks and 1 whole egg, 1 oz. butter, salt, mignonette pepper and a pinch of grated nutmeg, % oz. ox tongue ( cooked and chopped very finely), Pompadour sauce (No. 273), Macedoine or green peas. Cut the veal into small pieces, or shred it finely, removing skin and sinews, pound it in a mortar and add the panade, the bechamel sauce, and the eggs — the latter must be put in gradually. Season to taste, and mix in rather more than half the butter. When the farce is fine enough (sufficiently pounded), rub the whole through a fine wire sieve. Butter a number (eight to ten) tongue moulds, dust the inside completely with finely chopped tongue, and fill up with the prepared farce. Stand the moulds in a saute-pan containing a little boiling water, cover with a buttered paper, and cook for about twenty minutes. Turn the moulds on to a cloth, dish the little tongues in a circle on a thin border of mashed potatoes on a hot dish, fill up the centre with prepared Macedoine of vegetables or green peas, pour a little sauce Pompadour round the base of the dish, and serve. 841. j Petits Souffles de Veau d la Minute. — £ lb. lean veal, free from shin and sinews, 8 eggs, 1 gill cream, 1 truffle, seasoning, a little bechamel or other white sauce (No. 202), butter. Shred the meat as finely as possible, then pound it in a mortar until quite smooth, adding one by one the yolks of eggs, and lastly the cream. Rub this through a fine hair sieve, and put it in a basin. Beat up the whites of eggs, and mix into the puree. Season lightly with salt, pepper, and a dust of nutmeg. Butter a few small china souffle cases, put about a teaspoonful of bechamel sauce into each, and fill with the prepared farce. Chop finely the truffle and sprinkle this over the top of each. Place the cases on a baking-tin or sautepan, cover with a buttered "paper. Bake for about fifteen minutes. Serve the cases on a hot dish, covered with a folded napkin. 842. Souffle de Veau ( Veal Souffle).— lib. lean veal, 1 gill bechamel sauce (No. 202), 1 gill double cream, 3 eggs, 2 oz. butter, salt, pepper, grated nutmeg, 1 small truffle, supreme sauce (No. 210).

Records on this page

Petits Souffles de VeauSouffle de Veau

The new century cookery book