848. Cdtelettes de Veau d la Lorgnette. — Egged, crumbed,
and fried veal cutlets. Garnish with rings of onions dipped in milk
and flour and fried in clarified butter, and serve with a good gravy.
849. Cdtelettes de Veau d la Saint Cloud. — Yeal cutlets
larded with strips of truffles, fried in fresh butter. Garnished with
forcemeat quenelles. Sauce : Allemande (No. 204).
850. Bonnes Bo uelies de Veau d la Moderne.—l lb.
mashed potatoes, 2 oz. butter, 1 gill cream, 3 yolks of eggs, 1 truffle,
6 mitshroonis, the remains of cold veal, 1 gill veloutee sauce (No.
206), 1 gill bechamel sauce (No. 202), salt, pepper, and grated
nutmeg✪ Bonnes Bouelies de Veau à la Moderne.
Remove the skin from the veal, cut it into small slices or mince
coarsely, put it in a small stewpan together with the mushrooms and
ENTBEE S CHAUDES DE VI ANDES {HOT MEAT DISHES) 311
the truffle finely chopped, and sufficient veloutee sauce to moisten ;
add a small piece of butter, and stir over the fire until hot. This
forms the salpicon. Rub some cooked potatoes through a fine sieve,
mix them with a piece of butter and a little cream. Season with
salt, pepper and nutmeg. Let the puree get thoroughly hot, then
add the yolk of an egg, and work it well until it forms a light paste.
Butter some small moulds, line them with the puree. Place about a
dessertspoonful of the salpicon in the centre of each mould, cover
with potato puree, smooth the top with the blade of a knife, brush
over with yolk of egg, and bake in a moderate oven until it is of a
golden-brown colour. Warm up the bechamel sauce, add the
remaining veloutee sauce and egg-yollt, and stir well over the fire.
When hot, finish with a little cream, and add the remaining butter
bit by bit. Turn out the little moulds into an entree-dish, pour the
sauce round them, and serve hot. The remains of chicken, pigeon,
rabbit, or game may be made up in this form.
851. Cevvelles de Veau a a JBeurre noiv. — Remove the
skin from three calves’ brains, wash well, drain and cook in richly-
flavoured stock for about six minutes, strain well, dish up and sauce
over with some hot black butter sauce (No. 244).
852. Cevvelles de Yean d la Milan wise. — Fried calves’
brain served with stewed macaroni and tomato sauce. Garnish the
dish with strips of ham, tongue, preserved mushrooms, and finely
shredded truffles.
853. Cevvelles de Veau, d la Po alette . — 2 nice calves' brains,
1^ oz. butter, 1 oz. flour, ^ pint stock {No. 87), ^ gill cream, 1 yolk
of egg, 1 lemon, 1 shallot, 1 teaspoonful chopped parsley , 4 oz. rice,
1 pint veal broth, salt and pepper.
Wash and clean the brains in several waters, put them in a stew-
pan with sufficient water to cover, add one bay-leaf, one small onion
cut into slices, a small bunch of parsley, a teaspoonful of salt
and a little lemon-juice. Bring it slowly to the boil, take up the
brains, and cut them into dice. Melt the butter in a small stewpan,
peel and chop the shallot, fry it in the butter a golden colour, add
the flour, and cook a little without browning, stir in the stock (the
liquor from the brains may be used for this instead of ordinary
stock), bring it to the boil and cook gently for ten minutes, then
strain, season to taste, add the remainder of the lemon-juice and the
cream. Put the brains in the sauce and re-heat gradually ; add the
chopped parsley a few minutes before serving.
Page 254 · 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
848. Cdtelettes de Veau d la Lorgnette. — Egged, crumbed, and fried veal cutlets. Garnish with rings of onions dipped in milk and flour and fried in clarified butter, and serve with a good gravy.
849. Cdtelettes de Veau d la Saint Cloud. — Yeal cutlets larded with strips of truffles, fried in fresh butter. Garnished with forcemeat quenelles. Sauce : Allemande (No. 204).
850. Bonnes Bouches de Veau à la Moderne.—l lb. mashed potatoes, 2 oz. butter, 1 gill cream, 3 yolks of eggs, 1 truffle, 6 mitshroonis, the remains of cold veal, 1 gill veloutee sauce (No. 206), 1 gill bechamel sauce (No. 202), salt, pepper, and grated nutmeg.
Remove the skin from the veal, cut it into small slices or mince coarsely, put it in a small stewpan together with the mushrooms and
ENTBEE S CHAUDES DE VI ANDES {HOT MEAT DISHES) 311
the truffle finely chopped, and sufficient veloutee sauce to moisten ; add a small piece of butter, and stir over the fire until hot. This forms the salpicon. Rub some cooked potatoes through a fine sieve, mix them with a piece of butter and a little cream. Season with salt, pepper and nutmeg. Let the puree get thoroughly hot, then add the yolk of an egg, and work it well until it forms a light paste. Butter some small moulds, line them with the puree. Place about a dessertspoonful of the salpicon in the centre of each mould, cover with potato puree, smooth the top with the blade of a knife, brush over with yolk of egg, and bake in a moderate oven until it is of a golden-brown colour. Warm up the bechamel sauce, add the remaining veloutee sauce and egg-yollt, and stir well over the fire. When hot, finish with a little cream, and add the remaining butter bit by bit. Turn out the little moulds into an entree-dish, pour the sauce round them, and serve hot. The remains of chicken, pigeon, rabbit, or game may be made up in this form.
851. Cervelles de Veau à Beurre noir. — Remove the skin from three calves’ brains, wash well, drain and cook in richlyflavoured stock for about six minutes, strain well, dish up and sauce over with some hot black butter sauce (No. 244).
852. Cervelles de Veau à la Milanaise. — Fried calves’ brain served with stewed macaroni and tomato sauce. Garnish the dish with strips of ham, tongue, preserved mushrooms, and finely shredded truffles.
853. Cervelles de Veau à la Poulette. — 2 nice calves' brains, 1^ oz. butter, 1 oz. flour, ^ pint stock {No. 87), ^ gill cream, 1 yolk of egg, 1 lemon, 1 shallot, 1 teaspoonful chopped parsley , 4 oz. rice, 1 pint veal broth, salt and pepper.
Wash and clean the brains in several waters, put them in a stewpan with sufficient water to cover, add one bay-leaf, one small onion cut into slices, a small bunch of parsley, a teaspoonful of salt and a little lemon-juice. Bring it slowly to the boil, take up the brains, and cut them into dice. Melt the butter in a small stewpan, peel and chop the shallot, fry it in the butter a golden colour, add the flour, and cook a little without browning, stir in the stock (the liquor from the brains may be used for this instead of ordinary stock), bring it to the boil and cook gently for ten minutes, then strain, season to taste, add the remainder of the lemon-juice and the cream. Put the brains in the sauce and re-heat gradually ; add the chopped parsley a few minutes before serving.
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Bonnes Bouelies de Veau à la Moderne