The Swedish, French, American cook book

Filling. Take a fillet of veal; wash and put on stove in boiling water sufficient to cover, with onions, carrots, bay leaves, pepper; and salt. Let simmer until the veal is done; leave in the juice until cold; when cold, cut in small dices. Make a rich allemande sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk that has been boiled; beat the sauce until creamy; add two tablespoons sherry, pepper and salt; add the veal that has been heated, then add half cup cream. Mousse of Veal ( Mousse de Veau ) a la Europeenne Take one pound of veal; trim well from all strings and fat; put through machine five or six times with whites of two eggs. When done, put in a saucepan on ice and stir until cold. Then add milk and cream mixed, which will amount to one and a half pints. When half of the cream and milk has been used, add some salt, cayenne pepper, and three tablespoons sherry, I ry a little of the mousse in a pan of hot water — not boiling. If it is too hard, add seme more cream and milk; try again and again until it is of the right consistence. This mousse is made into timbales, stain ngs, sonnies, quenelles, etc. Perigord of Veal (Veau a la Perigord a la Gimo Take a fillet of veal; cut in very thin slices about three inches in length and two and a half inches in width; put a tablespoon mousse of veal [see recipe: Mousse of Veal] in each, and roil; cook in a buttered pan in oven for about six minutes; then take out and cover with a rich Perigord sauce. Put into oven — uncovered — to get nice and glossy. Arrange on hot slices of tomatoes; decorate with strips of cream sauce, with green peas in the centre: garnish with parsley. Serve with a truffle sauce, as entree for luncheon or dinner. Quenelles of Veal (Quenelles de Veau a la Perigord Make a nice mousse of veal "see recipe: Mousse of Veal a la Europeenne. Take with a tablespoon the shape of an egg; put on the pan with some sherry, pepper, and salt: put in oven — well covered — to cook for about eight minutes, until cooked. When cooked, put on a broiler and cover with a thick Perigord sauce: put broiler in oven over a pan and let remain for about six minutes until the sauce becomes glossy; then arrange on a foundation of spinach; garnish with a strip of cream sauce all around and a dot of it in the centre with a diamond of truffle on top. Serve with truffle sauce as an entree for luncheon or dinner. Mousse of Veal in Tomatoes Tomates farcies de Mousse de Veau Select nice fresh hard tomatoes: put in hot water and remove skins carefully. Cut a thin slice off top of the tomatoes and scoop them out with the potato scoop itake care not to let shells of the tomatoes get too soft); sprinkle with finely chopped parsley; put on a buttered pan: fill with the veal mousse [see recipe: Mousse of Veal a la Europeenne' ; garnish all around in between the mousse and tomato with a waved strip of the mousse that has been colored with chopped parsley. Put in the centre of each tomato a large dia¬ mond of truffle: put in oven with a little water to prevent it from burning; cook with a right cover from ten to twelve minutes. When done, garnish with parsley. Serve on a hot platter with hollandaise sauce around as an entree. Veal Croquettes Croquettes de Veau) a la Macedoine