567. Curry of Veal a I'lndienne. — Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash the*n well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinches of salt and one pinch of pepper, adding also a bouquet (No. 254), and six small whole onions. Cook for twenty-five minutes. Then make a gill of roux blanc (No. 135), in a saucepan, moistening it with the liquor from the veal ; stir it well, and then add a tablespoonful of diluted curry-powder and three raw egg yolks, beating up as they are put in. Dress the veal on a hot dish ; immediately strain the roux over it (as it must not cook again). Neatly arrange half a pint of hot, plain, boiled rice✪ Curry of Veal à l'Indienne all around the dish, then serve. 56S. Escalops of Veal, plain. — Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter✪ Escalops of Veal, plain, for five minutes on each side ; dress on a hot dish, and serve with any kind of sauce or garnishing desired. 569. Escalops of Veal a la Diixelle. — Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine✪ Escalops of Veal à la Diuxelle. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve. 570. Escalops of Veal with Stuffed Peppers.— Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and dec- orate the dish with six stuffed green-peppers (No. 975) three minutes before serving. 571. Escalops of Veal a la Chicoree. — Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half VEAL. 239 a pint of chicoree au jus (No. 934) on the hot dish, and send to the table. 572. Escalops of Veal a 1'Italienne. — The same as for No. 568, adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoon- ful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce (No. 151), and serve. 573. Escalops of Veal a la Provencale. — Prepare as for . No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoon- fuls of Espagnole sauce (No. 151), three chopped cepes, two crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and then serve with six croutons of fried bread (No. 133).

AI-modernized reading of the original text

567. Curry of Veal a l'Indienne. — Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash them well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinches of salt and one pinch of pepper, adding also a bouquet (No. 254), and six small whole onions. Cook for twenty-five minutes. Then make a gill of roux blanc (No. 135), in a saucepan, moistening it with the liquor from the veal ; stir it well, and then add a tablespoonful of diluted curry-powder and three raw egg yolks, beating up as they are put in. Dress the veal on a hot dish ; immediately strain the roux over it (as it must not cook again). Neatly arrange half a pint of hot, plain, boiled rice all around the dish, then serve. 568. Escalops of Veal, plain. — Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter, for five minutes on each side ; dress on a hot dish, and serve with any kind of sauce or garnishing desired. 569. Escalops of Veal a la Duxelle. — Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve. 570. Escalops of Veal with Stuffed Peppers.— Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and decorate the dish with six stuffed green-peppers (No. 975) three minutes before serving. 571. Escalops of Veal a la Chicoree. — Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half a pint of chicoree au jus (No. 934) on the hot dish, and send to the table. 572. Escalops of Veal a l'Italienne. — The same as for No. 568, adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoonful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce (No. 151), and serve. 573. Escalops of Veal a la Provencale. — Prepare as for . No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoonfuls of Espagnole sauce (No. 151), three chopped cepes, two crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and then serve with six croutons of fried bread (No. 133).

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Curry of Veal à l'IndienneEscalops of Veal, plainEscalops of Veal à la DiuxelleEscalops of Veal a la DiixelleEscalops of Veal with Stuffed PeppersEscalops of Veal a la ChicoreeEscalops of Veal a l'ItalienneEscalops of Veal a la Provencale

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