European and American cuisine

2 hours. Take out the meat, remove the strings, trim the meat nicely, lay the roulade in a baking pan, add 1/2 pint of the broth, set the pan in a hot oven, baste frequently, and roast 30 minutes. Strain the remaining broth, remove every particle of fat, and reduce the broth by boiling without a cover to 1 pint Melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir 3 minutes ; add the reduced broth, cook 5 minutes; then add 1/2 ounce butter, 1/2 teaspoonful beef extract, and the fine-chopped boiled kidney. Ten minutes before serving brush the roulade over with beaten egg, and cover with 1 cupful fresh grated bread crumbs and 4 ounces grated cheese, return the roulade to the hot oven, let it obtain a fine golden color, then dress the meat on a warm dish; garnish with potatoes tortonia, and serve with stewed green peas or cauliflower. Serve the gravy in a gravy bowl with it. A loin of veal prepared in this way is excellent out up cold ; it is served with aspic jelly and Tartar sauca Blanquette of Veal à l'Allemande.— Procure 2 1/2 pounds of veal from the leg, cut it into 2-inch-sized pieces, place it in a saucepan over the fire, cover with boiling water, and after 2 minutes' boiling drain the meat in a colander and rinse with cold water. Return it to saucepan, cover with boiling water, add 12 small white onions or 4 large ones, 2 even tablespoonfuls salt, 1 even tablespoonful white pepper, and a bouquet ; cover and boil slowly 1 hour. Shortly before serving melt 2 ounces butter in a saucepan, add 1/2 cupful flour, stir and cook 3 minutes without browning ; then add enough of the veal broth to make a thick sauce, cook 2 minutes. Mix the yolks of 2 eggs with the juice of 1 lemon, add first a little of the sauce to the yolks, and then mix the whole together. Strain through a sieve, add 1/4 cupful cream or 1 tablespoonful unsweetened condensed milk. Let the sauce get boiling hot, but do not allow to boil. Lay the meat on a hot dish, pour the sauce over it, and set 6 rice timbales around the edge of the dish. Veal Fricassee. — Procure 2 pounds of veal from the breast, cut it into 2-inch pieces, place in a saucepan, cover with boiling water, add 2 fine-cut onions, 1 even tablespoonful salt, 1/4 teaspoonful white pepper, and 4 ounces salt pork cut into thin slices, cover and cook 1 1/2 hour; then mix 1 ounce butter with 1 tablespoonful flour, add it to the stew. Sift 6 ounces flour with 1 heaping teaspoonful baking powder into a bowl, add 1/4 teaspoonful salt, 1/4 ounce drippings or beef fat, rub the fat and flour together, add 4 tablespoonfuls water, the yolk of 1 egg, and 1 whole egg ; mix all together (do not stir any more than necessary). Cut with a tablespoon small portions from this and drop it into the boiling stew ; cover and cook 6 minutes ; then draw to side of stove and sprinkle over 1 tablespoonful flne-chopped parsley. Serve with boiled potatoes and creamed beans. Veal Stew à l'Américaine.— Take a neck and part of a breast of veal (about 2 1/4 pounds) wipe the meat off with a damp towel, and if it should be necessary to wash it do it quickly in cold