European and American cuisine

the same as for vinaigrette, cut the meat into 2-inch-sized pieces ; the tongue and brain into slices. Slit the outside gristle up the ear in order to turn it backward. Prepare ly* pint Madeira sauce (page 97). Prepare 12 small egg balls (page 86), remove the pits from 6 olives, and cut 12 small balls from pickles ; add to this 12 button mushrooms. Put all the ingredients in a saucepan, pour over the sauce, let simmer a few minutes, fasten the ear on the top of the bread pyramid with small skewers, arrange the meat around it, and garnish with a border of croutons cut in triangles. If handj, cockscombs may be added to this dish. Calf's Head à la Poulette. — Cook half a calf's head the same as for vinaigrette. Cut the meat in 2-inch-sized pieces. Prepare a pint of velout6 sauce; add the yolk of 2 eggs with half cupful cream, 1 tablespoonful lemon juice, the necessary salt, and 1 teaspoonful fine chopped parsley. Dress the meat on a hot dish, put the ear in the center, pour the sauce over all, and serve. Calf's Head à la Cavour {Philippine Style).— Prepare a half calf's head the same as for vinaigrette. Dress the meat on a hot dish, pour over 1 pint tomato sauce, and surround the dish with clusters of pitted blanched olives and bread croutons. Another nice way to serve calf's head is to add to 1 pint finecut cooked calf's head, 1 pint bechamel sauce and 12 blanched oysters ; serve in pretty shells or on toast, or in potato border. Veal Stew à l'Espagnole. — Cut 2ys pounds of veal from the neck and breast into small pieces, season with 1 tablespoonful seasoning salt Place a saucepan with 1 gill of oil over the fire, add Yt cupful fine-cut onions, 1 fine-cut green pepper without the seeds, 1 bruised clove of garlic, cover and cook 5 minutes ; then add the meat, cover and cook 15 minutes, stirring frequently ; add Ys cupful fine-cut mushrooms, Vt pint of cooked tomatoes, and lYt pint white broth, cover the saucepan^ cook 40 minutes. Melt 1 ounce butter in a small saucepan, add 1 tablespoonf ul flour, stir 3 minutes ; add Ys pint of the broth from the stew, stir and cook to a thick smooth sauce ; add it to the stew, boil 5 minutes, and serve with boiled rice. Calf's Liyer^ Braised. — Wash and wipe a nice calf's liyer, cut Yi pound larding pork into finger-thick strips, mix 1 even teaspoonful salt with 1 teaspoonf ul pepper, 2 tablespoonfuls fine-chopped onion, 1 tablespoonf ul chopped parsley ; roll the pork in this seasoning. Then make with a knife incisions in the liver, put in each a strip of pork. Put the remaining pork in a saucepan, add a bouquet, 1 sliced onion, 1 small carrot, and 12 whole peppers; place the liver on top of this, add Yt P^^t of sherry wine and 1 quart of water with 2 teaspoonf uls beef extract, cover with buttered paper, and cook slowly 2 hours, basting it occasionally. Bemove the liver, lay it in a round pan ; strain the broth, remove fat, and reduce it by boiling to 1 pint ; pour it over the liver, set in a hot oven, basting frequently with its own gravy till it has obtained a nice glaze, then remove to a warm dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add the gravy from the pan, rinse the pan with a little boiling water, adding this also to the sauce, stir and cook 3 minutes (if too thick add more water or broth), then