Practical gastronomy and culinary dictionary

414. Vol-au-Vent de Ris de Veau a la Victoria. — It lb. puff' paste (4 turns), 1 pair sweetbreads, 2 oz. butter, 12 mushrooms, i pint rich stock, cocks' combs, 2 large truffles sliced, chicken forcemeat quenelles, f pmt Yeloute sauce, No. 169, 2 eggs, J gill cream. Roll out the paste to a square about an inch thick ; allow it to stand for a few minutes. Place a plate of the desired size of vol-au-vent required lightly on the paste, and then with the point of a knife cut out the shape, turn the paste over on to a baking-sheet, brush the surface with beaten egg-yolk. Make an incision with the point of a knife in the shape of a ring about an inch from the edge (this is to form the lid). Trace a few lines across the surface of the centre ring and bake it in an evenly heated oven ; the time required for baking is from forty to forty-five minutes. Carefully remove the lid, scoop out the soft parts ; keep warm until required for filling. Blanch the sweetbreads, cool, drain, and trim, cut them into slices. Melt the butter in a saute- pan, lay in the slices of sweetbread, season with salt, pepper, and a pinch of grated nutmeg. Moisten with the white stock and wine, cover with a buttered paper, and cook slowly over the fire or in the oven until tender. Take off the butter, add the sauce, the sliced ENTREES (hot). 513 muslirooms, sliced truffles, and forcemeat quenelles. Let simmer gently for a few minutes (if the sauce is found too liquid, strain it off and reduce to the desired consistency). Mix the yolks of two eggs with the cream and add to the sauce ; stir gently over the tire until the eggs bind without boiling, and keep hot in the bain- marie until required for serving. Fill the puff paste crust with the prepared ragout, put on the cover, and serve on a round, hot dish with a folded napkin. 415. Pieds de Veau a I'Horly. — 1 pair of calf's feet, 1 carrot, 1 onion, \ oz. flour, ^ gill vinegar, pepper- corns, salt, oil, parsley, 1 egg, breadcrumbs, fat for frying, tomato sauce, No. 202. Calf's Head, Showing Manner of Jointing. Wash and scald the calf's feet, bone the upper part and remove the shank bone ; slit them in two and steep in cold water for one or two hours. Blanch them in salted water. Put them in a stewpan with sufficient water or stock to well cover. Add the carrot and onion sliced and a few peppercorns. Cook slowly till tender. Drain, remove the hoof bones, place the meat under press, and let cool. Cut into convenient strips. Prepare 514 RECHERCHE COOKERY. a dressing of oil, vinegar, and chopped parsley ; pour this over the pieces and let them soak for an hour. Mix the flour with a little pepper and salt, dip each piece in this, egg, and crumbs, fry in hot fat a golden colour, strain, dish up, and serve with tomato sauce. 416. To Blanch Sweetbreads. — After having soaked the sweetbreads in cold water from 2 to 3 hours, put them in a stewpan with sufficient cold water to cover. Let the whole come quickly to the boil, then plunge them quickly into cold water, let them remain for half an hour, and then drain them.