Practical gastronomy and culinary dictionary

PdU de bdcasses aux truffes. Snipe pie with truffles. Langue de bo^uf rouUe a Vaspic, Rolled ox- tongue with savoury jelly. Salade d la Busse. Russian salad. Coarsely minced ham, tongue, salmis, sausage, truffles, and mushrooms mixed with mayonnaise sauce and jelly, dressed in a cylinder- shaped mould, garnished with a border of macedoine of vegetables and savoury jelly. Salade a Vltalienne. Italian salad. Coarsely minced ham, tongue, Italian sausage, truffles, and preserved mushrooms ; young carrots, French beans, and green peas mixed with mayonnaise sauce and savoury meat jelly, filled into a mould, and when served garnished with savoury jelly. Salade de cervelle de veau. Calf's brain salad with mayonnaise sauce and savoury jelly. Salade d'ecrevisses aux pointes d'asperges. Crayfish and asparagus point salad. Mixed with mayonnaise sauce and savoury jelly. Tartelettes d'ecrevisses et de homard. Crayfish and lobster tartlets. Tartlet paste crusts, filled with minced crayfish tails and lobster meat, mixed with mayonnaise sauce and savoury jelly, garnished with crayfish tails, truffles, and sHced gherkins. 148 PRACTICAL GASTRONOMY ENTREES VEAU— VEAL Ballotine de veaufarcie. Stuffed rolled breast of veal. Blanquette de veau a VAllemande. Stewed veal with preserved mushrooms in white sauce. Blanquette de veau a la poulette. Stewed veal with sliced mushrooms in white sauce with finely chopped parsley. Blanqtiette de veau aux truffes. Stewed veal in white sauce with truffles. Blanquette de veau a VIndienne, Stewed veal in white sauce with curry and rice. Blanquette de veau aux concombres. Stewed veal in white sauce with braised cucumbers. Carre de veau pique aux petits pois. Larded neck of veal braised, with green peas. Carre de veau piqud d la creme aigre. Roast larded neck of veal with sour cream sauce. Carre de veau d la puree de tomate. Braised neck of veal with tomato puree. ENTREES : VEAU — VEAL 149 Cotelettes de veau d la reine. Egged and crumbed veal cutlets broiled in fresh butter, served with demi-glace, truffles, and preserved mushrooms. Gdtelettes de veau au naturel. Plain broiled veal cutlets. Gdtelettes de veaugrillees. Plain grilled veal cutlets. Cotelettes de veau a la Bordelaise. Broiled veal cutlets, dished up with fried bread croiitons and preserved cepes. Sauce : Bordelaise. Cotelettes de veaii d la Par jar ski. Cutlet shapes of minced veal, egged, crumbed, and fried. Sauce : Demi-glace and tomate. Cotelettes de veau d Vecarlate. Plain broiled veal cutlets dressed alternately with heart-shaped slices of ox-tongue. Sauce : Tomate. Cotelettes d la maitre d' hotel. Plain broiled veal cutlets served with maitre d'hotel sauce. Cotelettes de veau d VAllemande. Crumbed veal cutlets fried, dressed round potato puree. Sauce : Demi-glace. Cotelettes de veau d Vltalienne. Plain broiled veal cutlets with Italian sauce. Cotelettes de veau d la chicoree. Broiled veal cutlets with mashed chicory, Gdtelettes de veau aux epinards. Broiled veal cutlets with mashed spinach. 160 PBACTICAL GASTEONOMY Cotelettes de veaud la Zingara. Fried veal cutlets dished up alternately with cutlet- shaped slices of broiled ham. Sauce : Madera. Cdtelettes de veau sautees. Broiled veal cutlets with gravy sauce. Cdtelettes de veau en crepmettes. Veal cutlets wrapped in pig's net, egged, crumbed, and fried. Cdtelettes de veau en papillotes.