half pounds each--see that they are cut from the short loin--flatten
them well, pare and trim, and season with one pinch of salt and half a
pinch of pepper. Put them on a dish with half a tablespoonful of oil;
roll well, and put them on a moderate fire to broil seven minutes on
each side. Lay them on a warm dish, pour one gill of maître d’hôtel
butter (No. 145) over, and serve with a little watercress around the
dish.
=525. Double Porterhouse Steak.=--Have a fine porterhouse steak of three
pounds, and proceed as for No. 524. Broil on a rather slow charcoal
fire, if possible, ten minutes on each side, then serve as for the
above.
=526. Hamburg Steak, Russian Sauce.=--Take two pounds of lean beef--the
hip part is preferable--remove all the fat, and put it in a Salisbury
chopping machine; then lay it in a bowl, adding a very finely chopped
shallot, one raw egg for each pound of beef, a good pinch of salt, half
a pinch of pepper, and a third of a pinch of grated nutmeg. Mix well
together, then form it into six flat balls the size of a small fillet.
Roll them in fresh bread-crumbs, and fry them in the pan with two
tablespoonfuls of clarified butter for two minutes on each side, turning
them frequently and keeping them rare. Serve with half a pint of Russian
sauce (No. 211) or any other desired.
=527. Roast Beef.=--In order to have a fine piece of beef cooked to
perfection, and at the same time have it retain all its juices,
purchase, from a first-class butcher only, a three-rib piece near the
short loin part. Saw off the spine, also the bones of the three ribs to
one inch from the meat, so as to have it as nearly a round shape as
possible. Season with one and a quarter pinches of salt, divided equally
all over, tie it together, and place it lengthwise in a roasting-pan.
Pour a tablespoonful and a half of water into the pan so as to prevent
its burning, then a few very small bits of butter can be distributed on
top of the beef, if so desired. Set it in a rather moderate oven, and
let roast for one hour and ten minutes, taking care to baste frequently
with its own gravy. Remove it from the oven, untie, and dress it on a
very hot dish, skim the fat from the gravy, and pour in two
tablespoonfuls of broth, heat up a little, strain the gravy into a
sauce-bowl, and send to the table.
The parings from the beef can be utilized for soup-stock; nothing need
be wasted.
=528. Corned Beef Hash à la Polonaise.=--Brown in a saucepan two onions,
with one ounce of butter; add one pound of cooked, well-chopped corned
beef, and one pint of hashed potatoes. Moisten with a gill of broth, and
a gill of Espagnole (No. 151). Season with half a pinch of pepper and a
third of a pinch of nutmeg; stir well and let cook for fifteen minutes,
then serve with six poached eggs on top (No. 404), and sprinkle over
with a pinch of chopped parsley.
=529. Corned Beef Hash au Gratin.=--Make a hash as for the above, (No.
528), put it in a lightly buttered baking-dish, and besprinkle with
rasped bread-crumbs. Moisten slightly with about one teaspoonful of
clarified butter, and bake in the oven for fifteen minutes, or until it
obtains a good brown color; then serve.
=530. Corned Beef Hash à la Zingara.=--The same as for No. 528, adding
to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half
a pint of canned), one bruised clove of garlic, and one pinch of
chopped parsley. Let all cook together for fifteen minutes; then serve.
=531. Corned Beef Hash en Bordure.=--Form a border around a baking-dish
with mashed potatoes (No. 998), set it for two minutes in the oven, then
fill the centre with hot corned beef hash (No. 528). Besprinkle the top
with one pinch of chopped parsley, and serve.
=532. Beef-Tongue à la Gendarme.=--Boil a fresh beef-tongue in the
soup-stock for one hour and a half. Skin it, then place it on a dish,
adding one pint of Gendarme garnishing, made by pouring a pint of
Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and
add twelve small godiveau quenelles (No. 221). Cut up six small, sound
pickles, four mushrooms, and two ounces of smoked beef-tongue; add these
to the sauce, and let cook for five minutes, stirring it lightly, then
serve.
=533. Beef-Tongue, Sauce Piquante.=--The same as for the above, No. 532.
When the tongue is ready, decorate it with pickles, and serve with a
pint of sauce piquante (No. 203) separate, instead of the other
garnishing.
=534. Beef-Tongue, Napolitaine.=--The same as for No. 532, adding one
pint of hot Napolitaine garnishing (No. 195), instead of the other
garnishing.
=535. Beef-Tongue à la Jardinière.=--The same as for No. 532, adding one
pint of hot Jardinière (No. 1033), in place of the other garnishing.
=536. Beef-Tongue, with Spinach.=--The same as for No. 532, substituting
one pint of spinach with gravy (No. 943) for the other garnishing.
=537. Beef-Tongue, au Risotto.=--The same as for No. 532, only adding
one pint of hot Risotto (No. 1017) for the other garnishing.
=538. Beef-Tongue à la Milanaise.=--The same as for No. 532, only
substituting one pint of Milanaise garnishing (No. 251) for the other.
=539. Roulade of Beef à l’Ecarlate.=--Procure six pounds of fine brisket
of prime beef; roll it up as close as possible, so as to have it very
firm, then firmly tie it around. Put in a saucepan one sound, peeled
onion, one well-washed and scraped, sound carrot, both cut into thin
slices, one sprig of thyme, one bay-leaf, three cloves, and a few shreds
of larding-pork. Place the roulade over all. Season with two pinches of
salt and one pinch of pepper. Cover the pan very tightly to prevent
steam from escaping. Should the lid be loose, place a weight on top of
it. Place it on a moderate fire, and let gently simmer for twenty
minutes in all. Remove the lid, add two glasses of white wine, and one
gill of broth (No. 99). Cover very tightly again, place in the hot oven,
and let braise for fully two hours. Remove from the oven, untie, dress
on a hot dish. Skim the fat off the gravy, strain the gravy into a
sautoire, and reduce it on the hot range to one-half. Cut up an ounce of
cooked, smoked beef-tongue into cock’s-comb shape, one good-sized,
sound, sliced truffle, six godiveau quenelles (No. 221), and six
mushrooms. Place all these in a sautoire on the fire, with half a
wine-glassful of Madeira wine, letting boil for one minute. Strain the
reduced gravy of the roulade over this; add half a gill of tomato sauce
(No. 205), and half a gill of Espagnole sauce (No. 151). Cook again for
five minutes, then pour it into a sauce-bowl and send to the table
separate, very hot.
=540. Stewed Beef à l’Egyptienne.=--Cut two pounds of beef into small,
square pieces, brown them in a stewpan with one ounce of butter, adding
two onions, cut into square pieces. When well browned, for about ten
minutes, add two tablespoonfuls of flour; stir briskly with a pint and a
half of white broth (No. 99), also one gill of tomato sauce (No. 205).
Season with one good pinch of salt and half a pinch of pepper, put in a
bouquet (No. 254), one clove of crushed garlic, and let cook for
twenty-five minutes. Dish up the beef with a bunch of eighteen cooked
gumbos (No. 1030), also three stalks of white, cooked celery.
=541. Stewed Beef à la Dufour.=--Prepare two pounds of small, square
cuts of beef, brown them with two onions cut in square pieces, adding
two tablespoonfuls of flour, cooking for six minutes. Stir well, and
moisten with one quart of broth (No. 99), and one gill of tomato sauce
(No. 205.) Put in also one pint of raw potatoes, cut in quarters, and
let cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a
good pinch of salt and half a pinch of pepper, also one crushed garlic;
then serve.
=542. Stewed Beef à la Turque.=--Cook the beef as directed in No. 541,
substituting a good teaspoonful of curry, and serve with six timbales
filled with cooked rice (No. 501). Unmold them, and use them instead of
the potatoes.
=543. Stewed Beef à la Marseillaise.=--Proceed the same as for No. 541,
omitting the potatoes, but adding two tomatoes cut in pieces, six
chopped mushrooms, and two crushed cloves of garlic, all cooked six
minutes with the beef. Serve with a teaspoonful of chopped parsley
strewn over.
=544. Tripe à la Bordelaise.=--Take a pound and a half of lozenge-shaped
pieces of tripe, cut into twelve parts. Marinate them for two hours in
one tablespoonful of oil, with a pinch of salt, half a pinch of pepper,
one bay-leaf, one sprig of thyme, six whole peppers, the juice of one
sound lemon, and one crushed clove of garlic. Drain, roll them in flour,
then in beaten egg, and finally in fresh bread-crumbs. Fry in one ounce
of clarified butter in a pan for five minutes on each side, and serve
with a gill of maître d’hôtel butter (No. 145), adding to it a
teaspoonful of meat-glaze (No. 141).
=545. Tripe à la Créole.=--Cut a pound and a half of tripe into small
pieces, fry them in a pan with two ounces of butter, one chopped onion,
and half a green pepper, also chopped. Brown them slightly for six
minutes, then transfer them to a saucepan with one cut-up tomato and
half a pint of Espagnole sauce (No. 151). Season with one pinch of salt
and half a pinch of pepper, adding a bouquet (No. 254), also a crushed
clove of garlic. Cook for ten minutes and serve with one teaspoonful of
chopped parsley.
=546. Tripe à la Poulette.=--Shred one and a half pounds of tripe, brown
it slightly for three minutes in a pan, with an ounce of butter, one
pinch of salt, and half a pinch of pepper; then transfer it to a
saucepan, with half a pint of good Allemande sauce (No. 210). Let cook
five minutes longer, then squeeze in the juice of half a lemon,
besprinkle with a pinch of chopped parsley, and serve.
=547. Tripe à la Mode de Caën.=--Take one raw, double tripe, one
ox-foot, three calf’s feet, all well-washed and cleansed several times
in fresh water, cutting them in pieces two inches long by one square.
Have an earthen pot, or a saucepan, put pieces of feet at the bottom,
cover over with tripe, then a layer of sliced carrots and onions, and
continue the same until the vessel is full, carefully seasoning each
layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole
peppers, and six cloves; put this in the middle of the pot, throw over a
bottleful of cider or white wine, and a little brandy (say one pony);
lay on the top the stalks of some green leeks, parsley-roots, and
cabbage leaves; cover, and fasten it down with paste, so that the steam
cannot escape, and leave it for about ten hours in a very slow oven.
Take it from the oven and serve when required.
=548. Tripe à la Lyonnaise.=--Cut up a pound and a half of double tripe,
also two onions, and brown them in the pan with one ounce of clarified
butter until they assume a fine golden color. Drain them, put them back
on the fire, add one tablespoonful of vinegar and a gill of good
Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch
of chopped parsley sprinkled over.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
VEAL.
=549. Blanquette of Veal.=--Cut into two-inch-square pieces two and a
half pounds of breast of veal. Soak it in fresh water for one hour;
drain it well, then lay it in a saucepan; cover with fresh water; boil,
and be very careful to skim off all the scum. Add a well-garnished
bouquet (No. 254), six small, well-peeled, sound, white onions, two good
pinches of salt and a pinch of white pepper. Cook for forty minutes.
Melt about an ounce and a half of butter in another saucepan, add to it
three tablespoonfuls of flour, stir well for three minutes; moisten with
a pint of broth from the veal; boil for five minutes. Set it on the side
of the stove. Beat up in a bowl three egg yolks, with the juice of a
medium-sized, sound lemon and a very little grated nutmeg. Take the
preparation in the saucepan, gradually add it to the egg yolks, &c.,
briskly mix with a wooden spoon meanwhile until all added. Throw this
over the veal, lightly toss the whole, but be careful not to allow to
boil again; then serve. All blanquettes are prepared the same way,
adding different garnishings.
=550. Blanquette of Veal à la Reine.=--The same as for No. 549, adding
six chopped mushrooms, and twelve godiveau quenelles (No. 221) two
minutes before serving.
=551. Blanquette of Veal With Peas.=--The same as for No. 549, adding
one pint of cooked, green, or canned blanched peas two minutes before
serving.
=552. Blanquette of Veal With Nouilles.=--The same as for No. 549,
adding a quarter of a pound of cooked nouilles (No. 1182) around the
serving-dish as a border.
=553. Blanquette of Veal à l’Ancienne.=--The same as for No. 549, adding
one ounce of salt pork cut into small pieces, and cooked with the meat
from the commencement, and six sliced mushrooms two minutes before
serving.
=554. Brisotin of Veal.=--Cut up six pieces of lean veal about a quarter
of an inch thick, and of the length of the hand. Flatten them, and
season with one pinch of salt and half a pinch of pepper. Lard the
centres, using a small larding needle, with strips of larding-pork. Lay
any kind of forcemeat at hand on them, roll well, and tie with a string.
Put them into a deep sautoire with a very little fat, one sliced carrot,
and one medium-sized, sliced onion. Cover the whole with a piece of
buttered paper; set it on the fire, and let it take a good golden color
for about five minutes. Moisten with half a pint of white broth (No.
99), then put the saucepan in the oven, and cook slowly for twenty
minutes, basting it occasionally, and serve.
Brisotins are all prepared the same way, adding different garnishings.
=555. Brisotin of Veal à l’Ecarlate.=--The same as for No. 554, adding
half a pint of hot écarlate sauce (No. 539).
=556. Brisotin of Veal, Nantaise.=--The same as for No. 554, placing six
stuffed lettuce-heads (No. 953) around the dish, and pouring one gill of
hot Madeira sauce (No. 185) over it.
=557. Calf’s Brains with Black Butter.=--Place three fine, fresh calf’s
brains in cold water, and then peel off the skins. Wash again in cold
water; neatly drain; put them in a sautoire and cover with fresh water.
Add two pinches of salt, half a cupful of vinegar, one medium-sized,
sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole
peppers. Boil for five minutes, drain well, and cut each brain in two.
Dress them on a dish, and serve with a gill of very hot black butter
(No. 159).
Calf’s brain is always prepared as above, adding any desired sauce.
=558. Calf’s Brains à la Vinaigrette.=--Exactly the same as for No. 557,
serving on a folded napkin on a dish, garnishing with a few green
parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately.
=559. Fried Calf’s Brains, Tartare Sauce.=--Proceed as in No. 557, then
dry the brains well in a napkin; bread them a à l’Anglaise (No. 301),
and fry in hot grease for five minutes. Serve with half a pint of
tartare sauce (No. 207), separately.
=560. Veal Cutlets à la Pagasqui.=--Chop well two or three times in the
machine two pounds of lean veal, from the hip if possible; place the
meat in a bowl with two ounces of finely chopped, raw veal-suet. Season
with one good pinch of salt, half a pinch of pepper, and the third of a
pinch of nutmeg. Add half a cupful of good cream, one chopped shallot
and two raw eggs. Mix well together. Shape six pieces like chops,
sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of
clarified butter for four minutes on each side. Serve with a gill of any
kind of sauce.
=561. Veal Cutlets à la St. Cloud.=--Lard thoroughly six veal cutlets
with two small truffles, cut julienne-shape, one ounce of cooked
beef-tongue, and one ounce of larding-pork, both cut the same. Place
them in a sautoire with a pinch of salt, one sliced carrot, and one
sliced onion, and let them brown for ten minutes, being careful to keep
the lid on the pan. Moisten with half a pint of broth, and put them in
the oven to finish cooking for at least fifteen minutes. Serve with a
hot salpicon sauce, the chicken cut in large pieces (No. 256), pouring
the sauce on the dish, and lay the chops on top.
=562. Veal Cutlets à la Maréchale.=--Pare nicely six veal cutlets;
season them with a tablespoonful of salt and a teaspoonful of pepper.
Cook in a sautoire with two ounces of butter for five minutes on each
side. Moisten with half a pint of Espagnole sauce (No. 151), adding four
sliced mushrooms, twelve small godiveau quenelles (No. 221), and three
chicken livers, blanched and cut into pieces. Cook for five minutes
longer, and serve with six croûtons (No. 133).
=563. Veal Cutlets à la Milanaise.=--Pare nicely and season well with a
tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip
them in beaten egg, then in grated Parmesan cheese, and finally in fresh
bread-crumbs. Flatten them, and cook them in a sautoire with six ounces
of clarified butter for five minutes on each side, and serve with half a
pint of garnishing Milanaise (No. 251).
To prepare breaded veal cutlets with tomato sauce, bread six cutlets as
for the above, omit the cheese, cook them as described, and serve with
half a pint of tomato sauce (No. 205).
=564. Broiled Veal Cutlets.=--Cut six even veal cutlets from a fine
piece of the loin of white veal, pare them and flatten them slightly;
lay them on a dish, and season with a tablespoonful of salt, a
teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the
cutlets around several times; then put them on the broiler to broil for
eight minutes on each side. Remove them from the fire; arrange them on a
hot dish, spread a little maître d’hôtel (No. 145) over them, and send
to the table.
=565. Veal Cutlets à la Philadelphia.=--Pare and brown in a sautoire
with two ounces of butter six veal cutlets. Season them with a pinch of
salt and half a pinch of pepper, turning them carefully at times. Add
two onions cut in thick slices, and place the lid on the sautoire. Stir
the onions occasionally, and when of a golden brown color, moisten with
half a pint of Espagnole sauce (No. 151). Cook for fifteen minutes, and
serve with one teaspoonful of chopped parsley.
=566. Veal Cutlets en Papillotes.=--Pare nicely six veal cutlets; put
them in a sautoire with one ounce of butter, and season with a
tablespoonful of salt and a teaspoonful of pepper. Add half a chopped
onion, and brown slightly. Cook for eight minutes with four finely
chopped mushrooms, moistening with a gill of Espagnole sauce (No. 151).
Cook for four minutes longer. Then take out the cutlets, drain them, and
put them to cool. Add to the gravy a teaspoonful of chopped parsley and
two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled
white paper cut heart-shaped, put a thin slice of cooked ham on one side
of the paper; then lay on the ham a little of the stock, and on top of
it a cutlet, and another layer of the stock, and over all a thin slice
of cooked ham. Cover with the second part of the paper, close it by
folding the two edges firmly together, and proceed the same with the
other cutlets. Bake for a short time (at most five minutes) in the oven,
rather slowly, and then serve.
=567. Curry of Veal à 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 à 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 à la Chicorée.=---Prepare and proceed precisely
the same as for No. 568. Cook for eight minutes. Then dress half a pint
of chicorée au jus (No. 934) on the hot dish, and send to the table.
=572. Escalops of Veal à 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 à la Provençale.=--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 cêpes, two
crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and
then serve with six croûtons of fried bread (No. 133).
=574. Escalops of Sweetbreads à la Richelieu.=--Take four blanched
sweetbreads (No. 601); cut them into slices, and stew them in a
saucepan, with an ounce of butter and half a glassful of white wine.
Season with a tablespoonful of salt, a teaspoonful of pepper, and half a
teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of
thick Allemande sauce (No. 210), and add two sliced truffles and four
sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle
the tops with fresh bread-crumbs; pour a few drops of clarified butter
over all, and brown slightly in the oven for five minutes. Serve on a
dish with a folded napkin.
=575. Minced Veal à la Catalan.=--Mince two pounds of lean veal, and
brown it in a saucepan with three tablespoonfuls of sweet oil, one onion
cut in quarters, and half a minced green-pepper. When a fine color, add
two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint
of white broth (No. 99), and season with a heaped tablespoonful of salt,
a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254),
three cloves of crushed garlic, and a gill of tomato sauce (No. 205).
Cook well for twenty-five minutes; then serve, sprinkling a little
chopped parsley over it.
=576. Minced Veal à la Biscaënne.=--Proceed as for No. 575, adding one
pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen
minutes before serving.
=577. Fricandeau with Sorrel.=--Cut a slice of three pounds from a leg
of veal; remove the sinews, and lard the surface with a medium-sized
larding needle. Place it in a sautoire in which there are already pieces
of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No.
254). Season with a tablespoonful of salt, cover with a buttered paper,
and let it color slightly for five minutes on the stove. Then moisten
with half a pint of white broth (No. 99), and cook one hour, basting it
occasionally. Serve with half a pint of purée of sorrel (No. 974) on the
dish, placing the veal on top.
All fricandeaus are prepared in the same way.
=578. Fricandeau with Spinach.=--The same as for No. 577, adding half a
pint of hot spinach au gras (No. 943) instead of the sorrel.