The table

596. Breast of Veal a la Milanaise.— Bone a breast of veal of two and a half pounds; season with one tablespoonful of salt and a teaspoonful of pepper. Stuff it in the usual way with forcemeat (No. 229). Roll and tie it, making a few incisions in the skin, and put it in a saucepan, with one sliced carrot and one sliced onion. Braise it for one hour and a half in the oven, basting it occasionally with its own gravy. Serve with half a pint of hot Milanaise garnishing (No. 251) on the dish, placing the meat on top, and straining the gravy over it. 597. Calf's Feet, Nature. Split each of three calf's feet in two; remove the large bone, and put them in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with two tablespoonfuls of flour and three quarts of cold water. Stir well; add a gill of vinegar, one onion, one carrot (all cut in shreds), twelve whole peppers, a handful of salt, and a bouquet (No. 254), and cook briskly for one hour and a half. Drain well, and serve with any kind of sauce required. 598. Calfs Feet a la Poulette.— The same as for No. 597, adding half a pint of hot poulette sauce, made by putting one pint of hot Allemande sauce (No. 210) into a saucepan, with one ounce of fresh butter, adding the juice of half a medium-sized lemon, and a teaspoonful of chopped parsley. Heat well on the hot stove until thoroughly melted and mixed, but do not let it boil. Keep the sauce warm, and serve for all sauce poulettes. 599. CalPs Feet, Sauce Piquante. — Same as for No. 597, adding half a pint of hot piquante sauce (No. 203). 600. Calf's Feet, Sauce Remoulade. — Same as for No. 597, adding half a pint of hot Remoulade sauce (No. 209). 601. How to Blanch Sweetbreads. — Clean and neatly trim three pairs of fine sweetbreads. Soak them for three hours in three different fresh waters, one hour in each water, with one pinch of salt in each water. Drain, place in cold water, and blanch them until they come to a boil. Then drain, and freshen them in cold water. Cover with a napkin, lay them aside in a cool place, and they will now be ready for general use. When they are to be used in molds, they should be gently pressed down with a pound weight. 602. Sweetbreads, Braised. — Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No. 254). Sprinkle over them a pinch of salt, and cover them with a buttered paper. Reduce to a golden color, and moisten with half a pint of strong white broth (No. 99). Cook it in the oven for forty minutes, basting occasionally with the gravy, lifting the buttered paper, and replacing it each time in the same position. The sweetbreads will now be ready to serve with any kind of sauce or garnishing desired. Always place the sauce or garnishing on a hot serving-dish, and lay the sweetbreads over it, then send to the table. 603. Sweetbreads Braised a la Financiere.— Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No* 246). 604. Sweetbreads Braised with Sorrel. — The same as for No. 602, adding half a pint of hot puree of sorrel (No. 974).