Brown Veal Collops. — ( Family Recipe.)—- Cut thin Collops
from a fillet of veal, beat well with a rolling pin, fry the Collops
for six minutes in butter. Make a roux of flour and butter in a
stewpan, keep stirring it with a wooden spoon till it is brown,
add some chopped mushrooms, minced shallot, salt, and pepper,
shake all well together, pour it upon the Collops, squeeze a lemon
over, and serve at once. (Collops are called Scotch Collops, as
Collop is an old Scottish word for a slice.)
Blanquette Of Veal. — ( Family Recipe.) — A Blanquette only
differs from a fricassee in the way it is served. A Blanquette is
served in a pile in the middle of a dish, whilst a fricassee is
arranged round the sides. A Blanquette of Veal can be made of
the breast, or shoulder, or neck. In the following recipe, which
was given by a noted French chef, the fillet is used, and beef is
added to give nourishment and flavour. Put two pounds of beef
and three pounds of cut-up fillet of Veal into three pints of water,
with a few scraps of chicken, a sliced carrot, a little turnip, and
a very little salt. When the whole is half cooked make a roux of
flour and butter, pour a little broth from the Blanquette on the
roux , cook the roux for ten minutes on the fire, but do not allow
it to boil. Add it to the Blanquette, which must only simmer,
not boil. Simmer till the meat is thoroughly cooked. Take out
the meat and keep the Veal only hot. Pass the sauce through a
sieve into a clean stewpan, put the sauce again on the fire. Clear
it from fat, reduce the quantity to two-thirds, stirring and
skimming it all the time with a wooden spoon, lest the sauce
i88
VEAL
should adhere to the pan. When the sauce is reduced add, off
the fire, four yolks of eggs, and mix them well into it. Let the
sauce simmer, on no account let it boil, for six minutes. Then
put in the Veal, add an ounce of butter, the juice of a lemon, stir
well, and serve up very hot. Garnish with button mushrooms.
A Simple Blanquette. — Cut the meat off a neck of Veal,
do not mince it but shape it like little cutlets, keeping them
rather thin. Flour them, put them in a braising-pan with two
slices of fat bacon, a little parsley, a sliced onion, and just enough
good stock to nearly cover them. Put a buttered paper on the
top and simmer very gently for two hours. If possible add a few
mushrooms to the Blanquette, using the peelings for the stew
and the mushrooms in the sauce. Take the pan off the fire,
strain and skim the broth, lay the Veal on a dish to keep hot.
Make a roux of an ounce of butter and an ounce of flour✪ Brown Veal Collops, pour
the broth on it, pass it through a hair sieve, mix in the yolks of
two eggs, put the veal in a stewpan with the mushrooms, moisten
it with the sauce, and heat it up very gently, never allowing it to
boil. Arrange the pieces of Veal in the middle of the dish, and
pour the sauce over and round them.
Page 126 · 3 recipe records on this page
Presented as published in 1898. 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
Brown Veal Collops. — ( Family Recipe.)—- Cut thin Collops from a fillet of veal, beat well with a rolling pin, fry the Collops for six minutes in butter. Make a roux of flour and butter in a stewpan, keep stirring it with a wooden spoon till it is brown, add some chopped mushrooms, minced shallot, salt, and pepper, shake all well together, pour it upon the Collops, squeeze a lemon over, and serve at once. (Collops are called Scotch Collops, as Collop is an old Scottish word for a slice.)
Blanquette Of Veal. — ( Family Recipe.) — A Blanquette only differs from a fricassee in the way it is served. A Blanquette is served in a pile in the middle of a dish, whilst a fricassee is arranged round the sides. A Blanquette of Veal can be made of the breast, or shoulder, or neck. In the following recipe, which was given by a noted French chef, the fillet is used, and beef is added to give nourishment and flavour. Put two pounds of beef and three pounds of cut-up fillet of Veal into three pints of water, with a few scraps of chicken, a sliced carrot, a little turnip, and a very little salt. When the whole is half cooked make a roux of flour and butter, pour a little broth from the Blanquette on the roux, cook the roux for ten minutes on the fire, but do not allow it to boil. Add it to the Blanquette, which must only simmer, not boil. Simmer till the meat is thoroughly cooked. Take out the meat and keep the Veal only hot. Pass the sauce through a sieve into a clean stewpan, put the sauce again on the fire. Clear it from fat, reduce the quantity to two-thirds, stirring and skimming it all the time with a wooden spoon, lest the sauce
should adhere to the pan. When the sauce is reduced add, off the fire, four yolks of eggs, and mix them well into it. Let the sauce simmer, on no account let it boil, for six minutes. Then put in the Veal, add an ounce of butter, the juice of a lemon, stir well, and serve up very hot. Garnish with button mushrooms.
A Simple Blanquette. — Cut the meat off a neck of Veal, do not mince it but shape it like little cutlets, keeping them rather thin. Flour them, put them in a braising-pan with two slices of fat bacon, a little parsley, a sliced onion, and just enough good stock to nearly cover them. Put a buttered paper on the top and simmer very gently for two hours. If possible add a few mushrooms to the Blanquette, using the peelings for the stew and the mushrooms in the sauce. Take the pan off the fire, strain and skim the broth, lay the Veal on a dish to keep hot. Make a roux of an ounce of butter and an ounce of flour, pour the broth on it, pass it through a hair sieve, mix in the yolks of two eggs, put the veal in a stewpan with the mushrooms, moisten it with the sauce, and heat it up very gently, never allowing it to boil. Arrange the pieces of Veal in the middle of the dish, and pour the sauce over and round them.
Records on this page
Brown Veal CollopsBlanquette of VealA Simple Blanquette