— au beUPPe noip. — Poached calf’s brain ; served
with nut-brown butter.
— a la Demi-glace. — Calf’s brain cooked in brown
sauce.
— a la FinanciePe. — Boiled calf’s brain with a rich
financiere sauce and garniture.
— fpitupe OP fpites. — Fried calf’s brain.
— au gpatin. — Calf’s brain prepared with white
sauce, dressed on dish, and browned in oven.
— aux huitPes. — Calf’s brain stewed with oysters
and chopped parsley.
— a la Milanaise. — Fried calf’s brain served with
macaroni and tomato sauce ; garnished with ham,
tongue, finely-shredded mushrooms, and truffles.
ENTRIES
96
Cervelle de Veau k la Ravigote.— Fried calf’s
brain with savoury herb sauce.
— k la Tartape. — Fried calf’s brain served with
tar tare sauce.
Souffle de Cepvelle de Veau.— Calf’s brain souffle
baked in paper cases or shells.
Escalopes de Veau are fillets of veal cut into
cutlet, round, oval, or heart shapes, flattened and
trimmed, seasoned, egged, crumbed, and fried in
butter.
— aux aspepges. — With stewed asparagus points.
— aux epmapds. — With spinach as garnish.
— a la Holstein. — Garnished with slices of hard-
boiled egg, anchovy fillets, gherkins, and capers.
— au jambon. — With fried or broiled slices of ham.
— k la P^pigopd. — Larded with truffles and bacon,
and fried ; served with madere sauce.
— aux petitS pois.— With green peas.
— a la Savoisienne. — Dressed in the centre of a
border of small savoury rice timbales ; sauce,
demi-glace and tomato.
— a la Tomate. — Served with tomato puree.
— a la Viennoise. — Served with brown sauce ;
garnished with gherkins, olives, capers, fillets of
anchovies, and hard-boiled egg.
Foie de Veau.— Calf’s Liver.
— saut6 k l’Allemande. — Sliced calf’s liver tossed
in butter, with brown savoury sauce.
— A l’Anglaise. — Fried calf’s liver with slices of
bacon and brown sauce.
— a la Boupgeoise. — Slices of calf’s liver larded
and braised ; garnished with braised carrots and
button onions ; sauce, demi-glace.
— bpaise a l’ltalienne. — Braised calf’s liver with
brown sauce containing tomato puree, chopped
shallots, and mushrooms.
— pane. — Breaded calf’s liver fried.
— pique. — Larded calf’s liver, braised.
— poti. — Roast calf’s liver.
— saute, sauce piquante. — Stewed or tossed
calf’s liver with piquante sauce.
— fpit a la Tomate. — Fried calf’s liver with
tomato sauce.
Quenelles de Foie de Veau. — Calf’s liver quenelles
poached and served with brown sauce.
Fpicandeau de Veau aux Champignons. —
Served with stewed mushrooms.
— k la Macedoine. — Larded and braised cushion
piece of veal ; garnished with fancifully cut vege-
tables called macedoine de legumes.
—I
*
1
f
4
VEAL
97
Frieandeau de Veau au naturel.— Braised and
served with plain gravy.
— a la Regence. — Larded, braised, and glazed with
its own gravy reduced ; garnished with veal
quenelles, slices of sweetbread, mushrooms and
truffles ; sauce, madere.
— a la Tomate. — Served with stewed tomatoes and
tomato sauce.
Fricandelles de Veau, Sauce Tomate. — Small
veal forcemeat dumplings, boiled, drained, and
when cold egged, crumbed, and fried ; served with
tomato sauce.
— au gratin. — Veal forcemeat dumplings boiled,
placed in a buttered dish, covered with white sauce
and breadcrumbs ; browned in the oven.
Filets de Veau k la Bechamel.— Fillets of veal
boiled and stewed in bechamel sauce.
— a la Fran§aise. — Braised fillets of veal, served
with a brown sauce, blended with tomato puree.
Page 55
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— au beUPPe noip. — Poached calf’s brain ; served
with nut-brown butter.
— a la Demi-glace. — Calf’s brain cooked in brown
sauce.
— a la FinanciePe. — Boiled calf’s brain with a rich
financiere sauce and garniture.
— fpitupe OP fpites. — Fried calf’s brain.
— au gpatin. — Calf’s brain prepared with white
sauce, dressed on dish, and browned in oven.
— aux huitPes. — Calf’s brain stewed with oysters
and chopped parsley.
— a la Milanaise. — Fried calf’s brain served with
macaroni and tomato sauce ; garnished with ham,
tongue, finely-shredded mushrooms, and truffles.
ENTRIES
96
Cervelle de Veau k la Ravigote.— Fried calf’s
brain with savoury herb sauce.
— k la Tartape. — Fried calf’s brain served with
tar tare sauce.
Souffle de Cepvelle de Veau.— Calf’s brain souffle
baked in paper cases or shells.
Escalopes de Veau are fillets of veal cut into
cutlet, round, oval, or heart shapes, flattened and
trimmed, seasoned, egged, crumbed, and fried in
butter.
— aux aspepges. — With stewed asparagus points.
— aux epmapds. — With spinach as garnish.
— a la Holstein. — Garnished with slices of hard-
boiled egg, anchovy fillets, gherkins, and capers.
— au jambon. — With fried or broiled slices of ham.
— k la P^pigopd. — Larded with truffles and bacon,
and fried ; served with madere sauce.
— aux petitS pois.— With green peas.
— a la Savoisienne. — Dressed in the centre of a
border of small savoury rice timbales ; sauce,
demi-glace and tomato.
— a la Tomate. — Served with tomato puree.
— a la Viennoise. — Served with brown sauce ;
garnished with gherkins, olives, capers, fillets of
anchovies, and hard-boiled egg.
Foie de Veau.— Calf’s Liver.
— saut6 k l’Allemande. — Sliced calf’s liver tossed
in butter, with brown savoury sauce.
— A l’Anglaise. — Fried calf’s liver with slices of
bacon and brown sauce.
— a la Boupgeoise. — Slices of calf’s liver larded
and braised ; garnished with braised carrots and
button onions ; sauce, demi-glace.
— bpaise a l’ltalienne. — Braised calf’s liver with
brown sauce containing tomato puree, chopped
shallots, and mushrooms.
— pane. — Breaded calf’s liver fried.
— pique. — Larded calf’s liver, braised.
— poti. — Roast calf’s liver.
— saute, sauce piquante. — Stewed or tossed
calf’s liver with piquante sauce.
— fpit a la Tomate. — Fried calf’s liver with
tomato sauce.
Quenelles de Foie de Veau. — Calf’s liver quenelles
poached and served with brown sauce.
Fpicandeau de Veau aux Champignons. —
Served with stewed mushrooms.
— k la Macedoine. — Larded and braised cushion
piece of veal ; garnished with fancifully cut vege-
tables called macedoine de legumes.
—I
*
1
f
4
VEAL
97
Frieandeau de Veau au naturel.— Braised and
served with plain gravy.
— a la Regence. — Larded, braised, and glazed with
its own gravy reduced ; garnished with veal
quenelles, slices of sweetbread, mushrooms and
truffles ; sauce, madere.
— a la Tomate. — Served with stewed tomatoes and
tomato sauce.
Fricandelles de Veau, Sauce Tomate. — Small
veal forcemeat dumplings, boiled, drained, and
when cold egged, crumbed, and fried ; served with
tomato sauce.
— au gratin. — Veal forcemeat dumplings boiled,
placed in a buttered dish, covered with white sauce
and breadcrumbs ; browned in the oven.
Filets de Veau k la Bechamel.— Fillets of veal
boiled and stewed in bechamel sauce.
— a la Fran§aise. — Braised fillets of veal, served
with a brown sauce, blended with tomato puree.