— k la Napolitaine. — Braised ox-tongue, with stewed
macaroni, tomato puree, and parmesan cheese.
— au Parmesan. — Boiled ox-tongue sliced, arranged
on a gratin dish, with a mixture of white sauce,
grated parmesan cheese, breadcrumbs, chopped
shallots, and fresh butter, baked in a quick
oven.
— a la Robert. — Stewed ox-tongue with brown
onion sauce.
— k la Romaine. — Braised pickled ox-tongue, served
with a sauce composed of espagnole sauce, white
wine, blanched currants, sultanas, Italian pine-
seeds (pignolis), flavoured with chilli vinegar and
castor sugar.
Miroton de Boeuf. — Sliced cooked beef broiled in
butter and chopped onions, and stewed in brown
sauce.
Noix de Boeuf a la Bourgeoise.— Braised piece
of kernel or cushion of beef larded, finished in a
richly flavoured brown sauce with a little tomato
pur£e, garnished with braised carrots and button
onions.
— A l’etouffade. — Kernel of beef with brown sauce,
stewed in the oven.
Olives de Boeuf k l’Anglaise.— Thin slices of rump
steak spread over with suet stuffing, rolled and
braised, served with richly flavoured brown sauce,
chopped parsley, and thin slices of fried bacon.
Opeilles de Boeuf k la Sainte-Menehould.— Boiled
pickled ox-ears, when cold dipped in batter and
fried in deep fat.
Paupiettes de Boeuf k la Richelieu.— Sliced fillets
of beef spread with forcemeat, rolled and braised;
garnished with forcemeat quenelles, truffles, mush-
rooms ; served with Richelieu sauce.
'▼ '
♦
f
*
%
s
♦
1
VEAL
93
Palais de Bceuf au gratin.— Braised ox-palates
prepared and baked in gratin style.
— gFillds. — Pickled ox-palates egged and crumbed,
dipped in oiled butter and grilled, served with a
piquant tomato sauce.
— a l’lndienne. — Curried ox-palate, with boiled
rice.
— a ntalienne. — Stewed ox-palates dished up in a
circle with fried bread croutons ; Italian sauce.
— aux Macaronis. — Braised ox-palates with maca-
roni.
— a l’Orly. — Stewed ox-palate ; when cold spread
with forcemeat mixed with savoury herbs, rolled,
coated with white sauce, egged, crumbed, and fried ;
served with tomato sauce.
— a la Ravigote. — Stewed ox-palates dressed in a
border of fried bread, sauced over with ravigote
sauce.
Poitrine de Bceuf frite k la Sainte-Menehould.—
Boned and braised breast of beef cut into slices,
egged, crumbed, and fried in deep fat.
Queue de Bceuf, braisee aux Olives.— Braised
ox-tail with turned olives and brown sauce.
— aux Haricots Verts. — Stewed ox-tail, garnished
with French beans.
— a la Hotch-potch. — Hotch-potch ox-tail stew,
garnished with glazed carrots and small onions (a
national Scotch dish).
— aux Petits Pois. — Stewed ox-tail, with green
peas in centre of dish.
Haricots de Queue de Bceuf.— Stewed ox-tail, with
braised carrots and turnips neatly shaped, small
onions, and white haricot beans.
VEAU— VEAL.
Ballotine de Veau farcie.— Stuffed rolled breast
of veal, braised ; served with demi-glace sauce.
Blanquette de Veau a l’Allemande.— Fillet or
breast of veal with sliced mushrooms stewed in
white sauce.
— aux COneombreS. — Stewed veal in white sauce
with cubes of braised cucumber.
— k l’lndienne. — Stewed veal in white sauce
flavoured with curry ; served in border of rice.
— k la Poulette. — Stewed veal with sliced mush-
rooms in white sauce with finely chopped parsley.
— aux truffes. — Stewed veal in white sauce with
sliced truffles.
ENTREES
94
Carre de Veau piqud aux petits pois.— Neck of
veal larded and braised, with green peas.
Page 53
Presented as published in 1903. 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
A modernized reading is not available for this page yet. You are seeing the original text.
— k la Napolitaine. — Braised ox-tongue, with stewed
macaroni, tomato puree, and parmesan cheese.
— au Parmesan. — Boiled ox-tongue sliced, arranged
on a gratin dish, with a mixture of white sauce,
grated parmesan cheese, breadcrumbs, chopped
shallots, and fresh butter, baked in a quick
oven.
— a la Robert. — Stewed ox-tongue with brown
onion sauce.
— k la Romaine. — Braised pickled ox-tongue, served
with a sauce composed of espagnole sauce, white
wine, blanched currants, sultanas, Italian pine-
seeds (pignolis), flavoured with chilli vinegar and
castor sugar.
Miroton de Boeuf. — Sliced cooked beef broiled in
butter and chopped onions, and stewed in brown
sauce.
Noix de Boeuf a la Bourgeoise.— Braised piece
of kernel or cushion of beef larded, finished in a
richly flavoured brown sauce with a little tomato
pur£e, garnished with braised carrots and button
onions.
— A l’etouffade. — Kernel of beef with brown sauce,
stewed in the oven.
Olives de Boeuf k l’Anglaise.— Thin slices of rump
steak spread over with suet stuffing, rolled and
braised, served with richly flavoured brown sauce,
chopped parsley, and thin slices of fried bacon.
Opeilles de Boeuf k la Sainte-Menehould.— Boiled
pickled ox-ears, when cold dipped in batter and
fried in deep fat.
Paupiettes de Boeuf k la Richelieu.— Sliced fillets
of beef spread with forcemeat, rolled and braised;
garnished with forcemeat quenelles, truffles, mush-
rooms ; served with Richelieu sauce.
'▼ '
♦
f
*
%
s
♦
1
VEAL
93
Palais de Bceuf au gratin.— Braised ox-palates
prepared and baked in gratin style.
— gFillds. — Pickled ox-palates egged and crumbed,
dipped in oiled butter and grilled, served with a
piquant tomato sauce.
— a l’lndienne. — Curried ox-palate, with boiled
rice.
— a ntalienne. — Stewed ox-palates dished up in a
circle with fried bread croutons ; Italian sauce.
— aux Macaronis. — Braised ox-palates with maca-
roni.
— a l’Orly. — Stewed ox-palate ; when cold spread
with forcemeat mixed with savoury herbs, rolled,
coated with white sauce, egged, crumbed, and fried ;
served with tomato sauce.
— a la Ravigote. — Stewed ox-palates dressed in a
border of fried bread, sauced over with ravigote
sauce.
Poitrine de Bceuf frite k la Sainte-Menehould.—
Boned and braised breast of beef cut into slices,
egged, crumbed, and fried in deep fat.
Queue de Bceuf, braisee aux Olives.— Braised
ox-tail with turned olives and brown sauce.
— aux Haricots Verts. — Stewed ox-tail, garnished
with French beans.
— a la Hotch-potch. — Hotch-potch ox-tail stew,
garnished with glazed carrots and small onions (a
national Scotch dish).
— aux Petits Pois. — Stewed ox-tail, with green
peas in centre of dish.
Haricots de Queue de Bceuf.— Stewed ox-tail, with
braised carrots and turnips neatly shaped, small
onions, and white haricot beans.
VEAU— VEAL.
Ballotine de Veau farcie.— Stuffed rolled breast
of veal, braised ; served with demi-glace sauce.
Blanquette de Veau a l’Allemande.— Fillet or
breast of veal with sliced mushrooms stewed in
white sauce.
— aux COneombreS. — Stewed veal in white sauce
with cubes of braised cucumber.
— k l’lndienne. — Stewed veal in white sauce
flavoured with curry ; served in border of rice.
— k la Poulette. — Stewed veal with sliced mush-
rooms in white sauce with finely chopped parsley.
— aux truffes. — Stewed veal in white sauce with
sliced truffles.
ENTREES
94
Carre de Veau piqud aux petits pois.— Neck of
veal larded and braised, with green peas.