If the pieces of calf's head are not of the shape
to make a neat entree as in the previous recipe,
this mode of dressing is suitable.
Make a sauce with butter, flour, salt and pepper,
and season with lemon-juice ; let it get cold enough to
set, dip each piece of meat in it, then coat with bread-
crumbs, dip in butter and brown, or rather gild ; give
a second coating of breadcrumbs and butter, and
finish in the oven, or before the fire. Serve on a
napkin and garnish with fried parsley.
Croquettes of Calf's Brains.
(American Recipe.)
Wash the brains very thoroughly until they are
free from membranous matter and perfectly white.
Beat them smooth ; season with a pinch of powdered
VEAL. l8i
sage, pepper- and salt. Add two tablespoonsful of
fine breadcrumbs moistened with milk, and a beaten
egg. Roll into balls with floured hands, dip in beaten
Qgg, then rusk-crumbs, and fry in butter or veal-
dripping✪ Croquettes of Calf's Brainss.
These make a pleasant accompaniment to boiled
spinach. Heap the vegetable in the centre of the
dish, arrange the balls about it, and give one to each
person who wishes for spinach.
Liver and Bacon.
Secure a calfs liver, and do not let it hang, as it
soon becomes dry and leathery. Cut into pieces the
thickness and shape, as near as may be, of a cutlet.
Fry some bacon, and with it the liver, sprinkling with
pepper, parsley and fine herbs. Arrange the liver and
bacon in alternate order, on the dish before the fire ;
throw a few chopped shallots, and a sprinkling of flour
into the frying pan, with a squeeze of lemon ; let it
warm, and pour into the centre of the dish with a
gravy pourer.
The liver must not be over-fried, or its flavour is
destroyed.
'Pain' or Cake of Calf's Liver.
Take the best parts of the liver — which must not
have been ' kept ' — and weigh an equal quantity of the
fat of bacon (this should have been boiled) ; pound it
in a mortar with pepper, salt and parsley.
Cut into dice a couple of onions and fry. Cut
into similar dice some ham, or the lean of the bacon,
1 82 VEAL,
and mix with the pounded material. Mix in the
yolks and whites (beaten separately) of three eggs and
PAIN ' OF calf's liver.
work them in thoroughly. Fill a plain mould, and
steam, as is done for creme de volaille. Turn out,
surround with thin brown sauce in which fine herbs
can be seen as well as tasted, or garnish with button
mushrooms✪ Pain or Cake of Calf's Liver.
This is a refined form of liver and bacon.
Cream of Veal.
Take the tenderest part of a fillet of veal, un-
cooked. Pound in a mortar, add an equal weight of
bread steeped in boiling milk. Mix thoroughly ; stir
in the yolk of one and the white of two eggs, enough
cream to make it the proper thickness ; season with
pepper and salt. Put it in a plain mould, or in a
number of little moulds which may be decorated with
thin slices of truffles, or ham, or tongue✪ Cream of Veal.
Steam for about one hour ; if allowed to boil, or
to remain too long on the fire the dish will be spoiled
by becoming tough and leathery ; it should melt in
the mouth. Turn out and surround with a sauce a la
Perigueux.
QUENELLES. 183
Quenelles.
The principle is the same whether the quenelles
be made of uncooked fish, flesh, poultry, or game.
Page 76 · 3 recipe records on this page
Presented as published in 1882. 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
If the pieces of calf's head are not of the shape to make a neat entree as in the previous recipe, this mode of dressing is suitable.
Make a sauce with butter, flour, salt and pepper, and season with lemon-juice ; let it get cold enough to set, dip each piece of meat in it, then coat with breadcrumbs, dip in butter and brown, or rather gild ; give a second coating of breadcrumbs and butter, and finish in the oven, or before the fire. Serve on a napkin and garnish with fried parsley.
Croquettes of Calf's Brains.
(American Recipe.)
Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth ; season with a pinch of powdered
VEAL. l8i
sage, pepper- and salt. Add two tablespoonsful of fine breadcrumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in beaten Qgg, then rusk crumbs, and fry in butter or vealdrippings.
These make a pleasant accompaniment to boiled spinach. Heap the vegetable in the centre of the dish, arrange the balls about it, and give one to each person who wishes for spinach.
Liver and Bacon.
Secure a calfs liver, and do not let it hang, as it soon becomes dry and leathery. Cut into pieces the thickness and shape, as near as may be, of a cutlet. Fry some bacon, and with it the liver, sprinkling with pepper, parsley and fine herbs. Arrange the liver and bacon in alternate order, on the dish before the fire ; throw a few chopped shallots, and a sprinkling of flour into the frying pan, with a squeeze of lemon ; let it warm, and pour into the centre of the dish with a gravy pourer.
The liver must not be over-fried, or its flavour is destroyed.
'Pain' or Cake of Calf's Liver.
Take the best parts of the liver — which must not have been ' kept ' — and weigh an equal quantity of the fat of bacon (this should have been boiled) ; pound it in a mortar with pepper, salt and parsley.
Cut into dice a couple of onions and fry. Cut into similar dice some ham, or the lean of the bacon,
and mix with the pounded material. Mix in the yolks and whites (beaten separately) of three eggs and
PAIN ' OF calf's liver.
work them in thoroughly. Fill a plain mould, and steam, as is done for creme de volaille. Turn out, surround with thin brown sauce in which fine herbs can be seen as well as tasted, or garnish with button mushrooms.
This is a refined form of liver and bacon.
Cream of Veal.
Take the tenderest part of a fillet of veal, uncooked. Pound in a mortar, add an equal weight of bread steeped in boiling milk. Mix thoroughly ; stir in the yolk of one and the white of two eggs, enough cream to make it the proper thickness ; season with pepper and salt. Put it in a plain mould, or in a number of little moulds which may be decorated with thin slices of truffles, or ham, or tongue.
Steam for about one hour ; if allowed to boil, or to remain too long on the fire the dish will be spoiled by becoming tough and leathery ; it should melt in the mouth. Turn out and surround with a sauce a la Perigueux.
QUENELLES. 183
Quenelles.
The principle is the same whether the quenelles be made of uncooked fish, flesh, poultry, or game.
Records on this page
Croquettes of Calf's BrainsPain or Cake of Calf's LiverCream of Veal