— & la FinanciePe. — Stewed whole, with cocks’
combs, cocks’ kernels, sliced mushrooms, and
truffles ; sauce, demi-glace or financiere.
— k la Gendarme. — Larded and roasted ; served
with a highly spiced brown sauce reduced with
chilli vinegar and tomato puree.
— ala Jardiniere. — Larded and braised ; garnished
with groups of small spring vegetables.
— a la Lyonnaise. — Braised ; garnished with stuffed
braised onions, glazed chestnuts, and small pieces
of fried sausages.
— piquee a la Montpensier.— Braised cushion
or kernel of veal larded with truffles and bacon.
— k la Napolitaine. — Stewed or braised with
macaroni and timbales ; tomato sauce.
— a la Nivernaise. — Braised ; garnished with
braised turnips ; sauce, espagnole reduced with
white wine.
— a la Sarde. — Larded and braised ; garnished with
baked, parboiled ravioli, previously filled with
spinach and parmesan cheese.
— piquee a la Trianon.— Larded and braised ;
served with a puree of chestnuts and demi-glace
sauce.
— k la Westphalie. — Braised, with slices of West-
phalian ham.
Paupiettes de Veau aux Champignons.— Rolle
fillets of veal larded and braised ; served with
sliced mushrooms and brown sauce.
— aux tomates farcies. — Served with braised
stuffed tomatoes.
Pieds de Veau.— Calf’s Feet.
— en fricassee. — Stewed in white sauce, with
sliced mushrooms.
— a la Poulette. — Boiled and stewed in white
sauce, sliced mushrooms, and chopped parsley.
— frits k la Tyrolienne.— Fried calf’s feet with
tomato sauce.
— k la Vinaigrette. — Boiled in stock, dressed and
served with vinaigrette sauce.
Olives de Veau (Veal Olives). — Slices of lean veal
spread over with savoury forcemeat, rolled up like
olives, and stewed in white or brown sauce.
— k l’Anglaise. — Small olive-shaped rolls of thin
slices of fillet of veal stuffed with veal forcemeat
and bacon, egged, crumbed, and fried ; served with
brown sauce and fried slices of bacon.
E 2
100
ENTREES
OreiUes de Veau.— Calf’s Ears.
— farcies, sauce tomate. — Stuffed with force-
meat and baked, and tomato sauce.
— a la Lyonnaise. — Boiled, cut into strips, stewed
in brown sauce, and served with fried onion rings
and bread croutons.
— a la Tomate. — Calf’s ears fried with tomato sauce.
Queue de Veau.— Calf’s tail.
— a l’Allemande. — Calf’s tail stewed in white
sauce.
— a rindienne. — Curried calf’s tail with rice.
Ragout de Veau. — Pieces of breast or other parts of
veal, fried and stewed in brown sauce, with sliced
mushrooms, carrots, turnips, and button onions.
Ris de Veau. — Sweetbread.
— a la St. Cloud. — Braised sweetbread larded,
served with tomato sauce and sliced truffles.
— a la ChasseuP. — Stewed in brown sauce ; served
in a border of puree of game.
— a la ChiCOPee. — With chicory or endive puree.
— a la Colbept. — Slices of cooked sweetbread,
dipped in melted butter, sprinkled with fresh
breadcrumbs, and broiled ; served with Colbert
sauce.
— a la Comtesse. — Braised, garnished with small
puff paste bouchees filled with vegetable macedoine
tossed in butter.
— a la Creme sup Bopdupe de Riz. — White
sweetbread stew ; served on a border of rice.
— a la Dauphine. — Larded and braised ; served
with potato croquettes and sorrel pur£e.
— en Demi-Deuil. — Braised sweetbreads, larded
with black truffles only.
— a la Duxelles. — Slices of sweetbread coated with
velout6 sauce, mixed with chopped parsley, ox-
tongue, and mushrooms, breaded and fried ; sauce,
supreme.
— aux epinapds. — Braised sweetbread with spinach .
Page 57
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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— & la FinanciePe. — Stewed whole, with cocks’
combs, cocks’ kernels, sliced mushrooms, and
truffles ; sauce, demi-glace or financiere.
— k la Gendarme. — Larded and roasted ; served
with a highly spiced brown sauce reduced with
chilli vinegar and tomato puree.
— ala Jardiniere. — Larded and braised ; garnished
with groups of small spring vegetables.
— a la Lyonnaise. — Braised ; garnished with stuffed
braised onions, glazed chestnuts, and small pieces
of fried sausages.
— piquee a la Montpensier.— Braised cushion
or kernel of veal larded with truffles and bacon.
— k la Napolitaine. — Stewed or braised with
macaroni and timbales ; tomato sauce.
— a la Nivernaise. — Braised ; garnished with
braised turnips ; sauce, espagnole reduced with
white wine.
— a la Sarde. — Larded and braised ; garnished with
baked, parboiled ravioli, previously filled with
spinach and parmesan cheese.
— piquee a la Trianon.— Larded and braised ;
served with a puree of chestnuts and demi-glace
sauce.
— k la Westphalie. — Braised, with slices of West-
phalian ham.
Paupiettes de Veau aux Champignons.— Rolle
fillets of veal larded and braised ; served with
sliced mushrooms and brown sauce.
— aux tomates farcies. — Served with braised
stuffed tomatoes.
Pieds de Veau.— Calf’s Feet.
— en fricassee. — Stewed in white sauce, with
sliced mushrooms.
— a la Poulette. — Boiled and stewed in white
sauce, sliced mushrooms, and chopped parsley.
— frits k la Tyrolienne.— Fried calf’s feet with
tomato sauce.
— k la Vinaigrette. — Boiled in stock, dressed and
served with vinaigrette sauce.
Olives de Veau (Veal Olives). — Slices of lean veal
spread over with savoury forcemeat, rolled up like
olives, and stewed in white or brown sauce.
— k l’Anglaise. — Small olive-shaped rolls of thin
slices of fillet of veal stuffed with veal forcemeat
and bacon, egged, crumbed, and fried ; served with
brown sauce and fried slices of bacon.
E 2
100
ENTREES
OreiUes de Veau.— Calf’s Ears.
— farcies, sauce tomate. — Stuffed with force-
meat and baked, and tomato sauce.
— a la Lyonnaise. — Boiled, cut into strips, stewed
in brown sauce, and served with fried onion rings
and bread croutons.
— a la Tomate. — Calf’s ears fried with tomato sauce.
Queue de Veau.— Calf’s tail.
— a l’Allemande. — Calf’s tail stewed in white
sauce.
— a rindienne. — Curried calf’s tail with rice.
Ragout de Veau. — Pieces of breast or other parts of
veal, fried and stewed in brown sauce, with sliced
mushrooms, carrots, turnips, and button onions.
Ris de Veau. — Sweetbread.
— a la St. Cloud. — Braised sweetbread larded,
served with tomato sauce and sliced truffles.
— a la ChasseuP. — Stewed in brown sauce ; served
in a border of puree of game.
— a la ChiCOPee. — With chicory or endive puree.
— a la Colbept. — Slices of cooked sweetbread,
dipped in melted butter, sprinkled with fresh
breadcrumbs, and broiled ; served with Colbert
sauce.
— a la Comtesse. — Braised, garnished with small
puff paste bouchees filled with vegetable macedoine
tossed in butter.
— a la Creme sup Bopdupe de Riz. — White
sweetbread stew ; served on a border of rice.
— a la Dauphine. — Larded and braised ; served
with potato croquettes and sorrel pur£e.
— en Demi-Deuil. — Braised sweetbreads, larded
with black truffles only.
— a la Duxelles. — Slices of sweetbread coated with
velout6 sauce, mixed with chopped parsley, ox-
tongue, and mushrooms, breaded and fried ; sauce,
supreme.
— aux epinapds. — Braised sweetbread with spinach .