Supreme de Veau k r Aspic.— Braised, larded
cushion piece of veal cut into fillets, and masked
with white chaudfroid sauce and aspic, decorated
with truffle, etc., and dressed on carved rice block
(socle) ; garnished with chopped aspic.
Tartines de Volaille en Surprise. — Sandwich
shapes of chicken, tongue and chicken farce,
poached in sandwich moulds, and coated, when
cold, with aspic cream ; decorated with finely cut
strips of tongue and truffle ; served on a bed of
green salad.
Terrine de Gibier a la Suisse. — Fire-proof terrine
lined with bacon, veal and pork farce, and filled
with boned and skinned sliced game (either hare,
partridge, or pheasant), moistened with stock, top
covered with bacon and farce, and thus cooked in
oven ; when cold, surface masked with aspic, and
decorated with slices of hard-boiled egg and truffle.
REMOVES
145
Timbale Toulousienne. — The same as Chartreuse
de Faisan, using white sauce to mask the mould,
and cooked veal or chicken in place of pheasant.
Tomates k l’Alg4rienne.— Tomato moulds masked
with tomato aspic, filled with cooked chicken
cream, mixed with aspic, etc. ; turned out when
set and garnished with chopped green aspic.
Zephires de Foie-Gras. — The same as fleurettes,
but using zephyr moulds.
RELEVES-REMOVES.
GROSSE PIECES.
These are, as a rule, solid joints, such as saddle of
lamb or mutton,, loins of veal or mutton, legs of
mutton or lamb, fricandeau of veal, fillets, sirloin, or
ribs of beef, venison, deer, wild boar, ham, etc. ;
boiled turkey, large fowls, capons, etc., are also at
times served under this heading. Some kind of vege-
table is usually sent with this course as an accompani-
ment or garnish. On the Continent and occasionally
in England these dishes are often served after hors-
d’oeuvre or after fish. Following this course are
served :
DU BCEUF— BEEF.
Aloyau de Bceuf braise.— Braised sirloin of beef.
— a l’Espagnole. — Braised, with button onions.
— Flamande. — Braised ; garnished with groups of
garden vegetables.
— a la Nivernaise. — Braised, with young turnips
and French carrots, glazed.
Beefsteak d* Aloyau. — Porterhouse steak.
Bceuf braise a la Mode. — Braised rump, with
vegetables.
— bouilli a l’Anglaise.— Boiled salt beef, with
carrots, turnips, and suet dumplings.
— Bernoise. — Braised top side or rump, with stewed
nouilles, and baked potatoes.
— a la Celestine. — Roast sirloin ; garnished with
small baked potatoes and roll of stuffed pancakes,
cut into one-inch pieces, egged, crumbed, and fried
in clarified butter.
— a la Fran§aise. — Boiled, with carrots, turnips,
and cabbage.
— a la Jardiniere.— Parboiled and braised; gar-
nished with small spring vegetables.
— a la Lorraine. — Roast sirloin ; garnished with
braised button onions, mashed potatoes, and braised
spring cabbages. t
G
146
REMOVES
Boeuf Palermo. — Roast rib or sirloin, boned ; gar-
nished with braised potatoes and small stuffed
cucumber or vegetable marrow.
— Piemontaise. — Roast boned ribs ; garnished with
timbales of cooked rice or macaroni, flavoured with
tomato and saffron, and fried potatoes.
— A la Russe. — Boiled, served with cucumber salad.
Cote de Boeuf braise. — Braised boned ribs of beef.
— a la Normande. — Braised ribs ; garnished with
mashed potatoes and young glazed carrots.
— & la Saint Hubert. — Roast or braised ; garnished
with stuffed braised cabbages, lettuces, and glazed
button onions.
Culotte de Boeuf braise.— Braised round of beef.
Page 85
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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Supreme de Veau k r Aspic.— Braised, larded
cushion piece of veal cut into fillets, and masked
with white chaudfroid sauce and aspic, decorated
with truffle, etc., and dressed on carved rice block
(socle) ; garnished with chopped aspic.
Tartines de Volaille en Surprise. — Sandwich
shapes of chicken, tongue and chicken farce,
poached in sandwich moulds, and coated, when
cold, with aspic cream ; decorated with finely cut
strips of tongue and truffle ; served on a bed of
green salad.
Terrine de Gibier a la Suisse. — Fire-proof terrine
lined with bacon, veal and pork farce, and filled
with boned and skinned sliced game (either hare,
partridge, or pheasant), moistened with stock, top
covered with bacon and farce, and thus cooked in
oven ; when cold, surface masked with aspic, and
decorated with slices of hard-boiled egg and truffle.
REMOVES
145
Timbale Toulousienne. — The same as Chartreuse
de Faisan, using white sauce to mask the mould,
and cooked veal or chicken in place of pheasant.
Tomates k l’Alg4rienne.— Tomato moulds masked
with tomato aspic, filled with cooked chicken
cream, mixed with aspic, etc. ; turned out when
set and garnished with chopped green aspic.
Zephires de Foie-Gras. — The same as fleurettes,
but using zephyr moulds.
RELEVES-REMOVES.
GROSSE PIECES.
These are, as a rule, solid joints, such as saddle of
lamb or mutton,, loins of veal or mutton, legs of
mutton or lamb, fricandeau of veal, fillets, sirloin, or
ribs of beef, venison, deer, wild boar, ham, etc. ;
boiled turkey, large fowls, capons, etc., are also at
times served under this heading. Some kind of vege-
table is usually sent with this course as an accompani-
ment or garnish. On the Continent and occasionally
in England these dishes are often served after hors-
d’oeuvre or after fish. Following this course are
served :
DU BCEUF— BEEF.
Aloyau de Bceuf braise.— Braised sirloin of beef.
— a l’Espagnole. — Braised, with button onions.
— Flamande. — Braised ; garnished with groups of
garden vegetables.
— a la Nivernaise. — Braised, with young turnips
and French carrots, glazed.
Beefsteak d* Aloyau. — Porterhouse steak.
Bceuf braise a la Mode. — Braised rump, with
vegetables.
— bouilli a l’Anglaise.— Boiled salt beef, with
carrots, turnips, and suet dumplings.
— Bernoise. — Braised top side or rump, with stewed
nouilles, and baked potatoes.
— a la Celestine. — Roast sirloin ; garnished with
small baked potatoes and roll of stuffed pancakes,
cut into one-inch pieces, egged, crumbed, and fried
in clarified butter.
— a la Fran§aise. — Boiled, with carrots, turnips,
and cabbage.
— a la Jardiniere.— Parboiled and braised; gar-
nished with small spring vegetables.
— a la Lorraine. — Roast sirloin ; garnished with
braised button onions, mashed potatoes, and braised
spring cabbages. t
G
146
REMOVES
Boeuf Palermo. — Roast rib or sirloin, boned ; gar-
nished with braised potatoes and small stuffed
cucumber or vegetable marrow.
— Piemontaise. — Roast boned ribs ; garnished with
timbales of cooked rice or macaroni, flavoured with
tomato and saffron, and fried potatoes.
— A la Russe. — Boiled, served with cucumber salad.
Cote de Boeuf braise. — Braised boned ribs of beef.
— a la Normande. — Braised ribs ; garnished with
mashed potatoes and young glazed carrots.
— & la Saint Hubert. — Roast or braised ; garnished
with stuffed braised cabbages, lettuces, and glazed
button onions.
Culotte de Boeuf braise.— Braised round of beef.