2 oz. butter in a saute-pan ; when hot, put in the
scallops and fry over a quick fire a nice light-brown
colour. As the meat will afterwards be cooked again,
the frying process should be done quickly without
actually cooking the scallops or cutlets. Place them
between two boards, put a weight not too heavy over the
top, and keep them until cold. Strain the butter, and
keep for further use. Cut the pork and marrow into
small pieces, pound in a mortar ; when fine, add the
anchovy paste, savoury herbs, egg-yolk, and a small
piece of butter about the size of a nutmeg. Pound
thoroughly until smooth, season with pepper and salt,
rub through a fine sieve, and cover one side of each
scallop thickly with this farce. Put them on a buttered
baking-sheet, cover over with a few fried breadcrumbs,
sprinkle with oiled butter, and place in a hot oven for
504 KECHERCHE COOKERY.
about ten minutes. If preserved cepes are used, strain
them well, saute them in a little butter, season with
salt and pepper, add the demi-glace sauce, and cook for
ten minutes. Dish up the scallops in a circle on a hot
round dish, and put the ragout of cepes in the centre.
400. Grenadins de Veau a la Jardiniere. — Trim a
piece of cushion of veal, cut it into twelve slices, flatten
them, trim and give them the shape of hearts as nearly
as possible ; lard them rather closely with strips of fat
bacon. Next prepare a layer of sliced vegetables and
bacon in a buttered sautoir, range the meat on this,
season with salt and pepper, moisten with a glass of
white wine and some white stock, cover with a buttered
paper, and set to braise in the oven for about an hour,
during which time care should be taken to baste from
time to time. In the meantime have ready some veal
forcemeat, and fill up a flat border mould (well buttered),
which steam in a stewpan ; turn out on a dish and keep
warm. When the grenadins are done, range them in
circular form on the border of forcemeat ; fill the centre
with a preparation of jardiniere of vegetables, with a
little demi-glace. Sauce over the grenadins with their
own stock well reduced. No. 295.
401. Filets de Veau a la Colbert.— Cut about two
pounds of lean fillet of veal into eight slices, flatten,
trim and season with pepper and salt. Put two ounces
of butter and two tablespoonfuls of sweet oil into a
saute-pan, when hot place in the fillets, fry them over a
quick fire on both sides, drain the fillets and put them
on a plate. Pour off most of the fat in the saute-pan,
add three finely-chopped shallots, fry a little, dilute
with a small glass of sherry and rather more than a gill
of Madere sauce, boil for a few minutes, add a pinch of
cayenne, a few drops of lemon juice, and a teaspoonful
of chopped parsley, stir well, and work in an ounce and
a half of fresh butter. Return the fillets and mix well
with the same, but do not let it boil again. Dish the
fillets in a circular row, place a heart-shaped slice of
fried bread between each fillet. Fill the centre with
ENTEEES (hot). 505
small round potatoes (pommes de terre a la Parisienne),
sprinkle with a little chopped parsley, pour the remainder
of the sauce over the fillets and serve.
402. Bonnes Bouches de Veau a la Moderne. — 1 lb.
mashed potatoes, 2 oz. butter, 1 gill cream, 3 yolks of
eggs, 1 truffle, 6 mushrooms, the remains of cold veal,
Page 214
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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2 oz. butter in a saute-pan ; when hot, put in the
scallops and fry over a quick fire a nice light-brown
colour. As the meat will afterwards be cooked again,
the frying process should be done quickly without
actually cooking the scallops or cutlets. Place them
between two boards, put a weight not too heavy over the
top, and keep them until cold. Strain the butter, and
keep for further use. Cut the pork and marrow into
small pieces, pound in a mortar ; when fine, add the
anchovy paste, savoury herbs, egg-yolk, and a small
piece of butter about the size of a nutmeg. Pound
thoroughly until smooth, season with pepper and salt,
rub through a fine sieve, and cover one side of each
scallop thickly with this farce. Put them on a buttered
baking-sheet, cover over with a few fried breadcrumbs,
sprinkle with oiled butter, and place in a hot oven for
504 KECHERCHE COOKERY.
about ten minutes. If preserved cepes are used, strain
them well, saute them in a little butter, season with
salt and pepper, add the demi-glace sauce, and cook for
ten minutes. Dish up the scallops in a circle on a hot
round dish, and put the ragout of cepes in the centre.
400. Grenadins de Veau a la Jardiniere. — Trim a
piece of cushion of veal, cut it into twelve slices, flatten
them, trim and give them the shape of hearts as nearly
as possible ; lard them rather closely with strips of fat
bacon. Next prepare a layer of sliced vegetables and
bacon in a buttered sautoir, range the meat on this,
season with salt and pepper, moisten with a glass of
white wine and some white stock, cover with a buttered
paper, and set to braise in the oven for about an hour,
during which time care should be taken to baste from
time to time. In the meantime have ready some veal
forcemeat, and fill up a flat border mould (well buttered),
which steam in a stewpan ; turn out on a dish and keep
warm. When the grenadins are done, range them in
circular form on the border of forcemeat ; fill the centre
with a preparation of jardiniere of vegetables, with a
little demi-glace. Sauce over the grenadins with their
own stock well reduced. No. 295.
401. Filets de Veau a la Colbert.— Cut about two
pounds of lean fillet of veal into eight slices, flatten,
trim and season with pepper and salt. Put two ounces
of butter and two tablespoonfuls of sweet oil into a
saute-pan, when hot place in the fillets, fry them over a
quick fire on both sides, drain the fillets and put them
on a plate. Pour off most of the fat in the saute-pan,
add three finely-chopped shallots, fry a little, dilute
with a small glass of sherry and rather more than a gill
of Madere sauce, boil for a few minutes, add a pinch of
cayenne, a few drops of lemon juice, and a teaspoonful
of chopped parsley, stir well, and work in an ounce and
a half of fresh butter. Return the fillets and mix well
with the same, but do not let it boil again. Dish the
fillets in a circular row, place a heart-shaped slice of
fried bread between each fillet. Fill the centre with
ENTEEES (hot). 505
small round potatoes (pommes de terre a la Parisienne),
sprinkle with a little chopped parsley, pour the remainder
of the sauce over the fillets and serve.
402. Bonnes Bouches de Veau a la Moderne. — 1 lb.
mashed potatoes, 2 oz. butter, 1 gill cream, 3 yolks of
eggs, 1 truffle, 6 mushrooms, the remains of cold veal,