Cut about two pounds of cushion * of veal into scollops
or slices two inches wide by three long and half an inch
thick, flatten these slightly with the cutlet-bat dipped in
water, and roll each separately in flour. Melt four ounces
of butter in a saute-pan, fry the scollops in it over a brisk
file, taking care to give them, a nice golden colour on both
sides. When this has been obtained, sprinkle a little flour
on each slice. Moisten with half a pint of good broth, let
it boil for ten minutes, then add a gill of half-glaze or
good gravy, one teaspoonful of fine herbs (No. 195), a
quarter of a pound of cooked fresh mushrooms, and salt
to taste. Toss the saute-pan over the fire in order to
warm up the contents and mix them well; dress the
scollops in the form of a circle; add about an ounce of
butter✪ Scollops of Veal Fried to the sauce ; squeeze the juice of a lemon, and stir
by the side of the fire. Meanwhile garnish the centre of
* Cusbion of veul U a cut from the most fleshy part of the leg of veal,
aud very often called **lillet."
252 PRACTICAL HOUSEHOLD COOKERY.
the dish with any puree or garnish of vegetables that may
be preferred, or any paste, or rice. Four the sauce over
the scollops, and serve.
524. BLANQUETTE OP VEAL.
The bi^east is generally the part of veal used for blan-
quette. Cut three pounds of breast of veal into pieces
between two and three inches square ; put these in a stew-
pan with enough water to cover the meat well; add two-
thirds of a tablespoonful of salt and half a teaspoonful of
pepper. Boil and skim in the usual way ; after which, add
two onions with two cloves stuck in each, and a double
" bouquet garni ; " simmer gently for an hour, then drain
in a colander, but save the broth; return the pieces of
veal in the stewpan and keep hot by the side of the five.
In the meantime mix in another stewpan one ounce of
butter, with the same quantity of flour, by stining over the
fire for four or five minutes, then draw it by the side of
the stove. Moisten with all the liquor drained from the
veal, reduce this for twenty minutes, stirring all the time
to prevent burning ; after which, thicken with the yolks of
three eggs, strain the sauce through a pointed strainer
into the stewpan containing the veal, to which half a pint
of tinned, blanched, and sliced button champignons have
already been added. Boil it for one minute, sprinkle in
half a tablespoonful of chopped parsley✪ Blanquette of Veal; mix well; dish
the blanquette, and serve.
525. CUSHION OF VEAL WITH SPINACH (FRENCH
FRICANDEAU).
Trim a cushion of veal weighing about three pounds to
a nice oval form and smooth surface ; lard this side rather
closely with thin strips of fat bacon. Sti*ew the bottom
PRACTICAL HOUSEHOLD COOKERY. 253
of a braizingrpaji with the trimmings of the veal, a small
sliced carrot and onion, a small ^'bouquet garni," salt and
pepper to taste, and then place the cushion on the top.
Moisten with about a pint of broth ; place a buttered sheet
of paper over the larded part of the meat ; then set it to
simmer very slowly for one or two hours, with the lid on,
and frequently baste it with its own liquor. When nearly
done the lid and paper must be removed, so as to enable
the larding to dry, although it should still be frequently
basted with its own glaze, in order to give it a shiny
appearance ; care, however, must be taken to prevent the
meat from acquiring too much colour during the process.
Meanwhile dress a pur^e of spinach (No. 236) in the centre
of a hot dish, and with a flat strainer take the piece of veal
out of the pan and lay it carefully on the spinach ; strain
the half-glaze through a pointed strainer ; skim off the fat,
pour it over the meat, and serve.
Page 109 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut about two pounds of cushion * of veal into scollops or slices two inches wide by three long and half an inch thick, flatten these slightly with the cutlet-bat dipped in water, and roll each separately in flour. Melt four ounces of butter in a sauté-pan, fry the scollops in it over a brisk fire, taking care to give them a nice golden colour on both sides. When this has been obtained, sprinkle a little flour on each slice. Moisten with half a pint of good broth, let it boil for ten minutes, then add a gill of half-glaze or good gravy, one teaspoonful of fine herbs (No. 195), a quarter of a pound of cooked fresh mushrooms, and salt to taste. Toss the saute-pan over the fire in order to warm up the contents and mix them well; dress the scollops in the form of a circle; add about an ounce of butter to the sauce ; squeeze the juice of a lemon, and stir by the side of the fire. Meanwhile garnish the centre of
* Cushion of veal is a cut from the most fleshy part of the leg of veal, and very often called "fillet."
the dish with any puree or garnish of vegetables that may be preferred, or any paste, or rice. Four the sauce over the scollops, and serve.
524. BLANQUETTE OP VEAL.
The breast is generally the part of veal used for blanquette. Cut three pounds of breast of veal into pieces between two and three inches square ; put these in a stewpan with enough water to cover the meat well; add two-thirds of a tablespoonful of salt and half a teaspoonful of pepper. Boil and skim in the usual way ; after which, add two onions with two cloves stuck in each, and a double " bouquet garni ; " simmer gently for an hour, then drain in a colander, but save the broth; return the pieces of veal in the stewpan and keep hot by the side of the five. In the meantime mix in another stewpan one ounce of butter, with the same quantity of flour, by stining over the fire for four or five minutes, then draw it by the side of the stove. Moisten with all the liquor drained from the veal, reduce this for twenty minutes, stirring all the time to prevent burning ; after which, thicken with the yolks of three eggs, strain the sauce through a pointed strainer into the stewpan containing the veal, to which half a pint of tinned, blanched, and sliced button champignons have already been added. Boil it for one minute, sprinkle in half a tablespoonful of chopped parsley; mix well; dish the blanquette, and serve.
525. CUSHION OF VEAL WITH SPINACH (FRENCH
FRICANDEAU).
Trim a cushion of veal weighing about three pounds to a nice oval form and smooth surface ; lard this side rather closely with thin strips of fat bacon. Strew the bottom
of a braizing-pan with the trimmings of the veal, a small sliced carrot and onion, a small "bouquet garni," salt and pepper to taste, and then place the cushion on the top. Moisten with about a pint of broth ; place a buttered sheet of paper over the larded part of the meat ; then set it to simmer very slowly for one or two hours, with the lid on, and frequently baste it with its own liquor. When nearly done the lid and paper must be removed, so as to enable the larding to dry, although it should still be frequently basted with its own glaze, in order to give it a shiny appearance ; care, however, must be taken to prevent the meat from acquiring too much colour during the process. Meanwhile dress a purée of spinach (No. 236) in the centre of a hot dish, and with a flat strainer take the piece of veal out of the pan and lay it carefully on the spinach ; strain the half-glaze through a pointed strainer ; skim off the fat, pour it over the meat, and serve.
Records on this page
Veal, Housewife StyleScollops of Veal FriedBlanquette of VealCushion of Veal with Spinach