it with a gill of hot Madeira sauce (No. 185), and garnishing with six
small stuffed cabbages around the dish (No. 919).
=580. Calf’s Liver Stewed à l’Italienne.=--Cut two pounds of fresh
calf’s liver into small pieces. Put them with one ounce of clarified
butter into a pan on the hot range, with one peeled and finely chopped,
sound onion, and a clove of crushed garlic. Season with one pinch of
salt and half a pinch of pepper. Cook well for five minutes, shuffling
the pan well meanwhile, then moisten with half a glassful of white wine
and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and
cook once more for three minutes. Serve with a teaspoonful of finely
chopped parsley.
=581. Calf’s Liver Sauté à la Provençale.=--Proceed as for No. 580,
adding two crushed cloves of garlic. Squeeze in the juice of half a
lemon. Serve with a tablespoonful of chopped parsley.
=582. Calf’s Liver à l’Alsacienne.=--Cut two pounds of calf’s liver into
square pieces, and put them in a sautoire with one ounce of clarified
butter. Season with a tablespoonful of salt and a teaspoonful of pepper,
and add two medium-sized, sliced onions. When well stewed for six
minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of
Espagnole sauce (No. 151), and let it just come to a boil. Serve with a
little chopped parsley.
=583. Calf’s Liver Braised à la Bourgeoise.=--Place a small calf’s
liver, larded thoroughly with pieces of larding pork, previously
seasoned with a pinch of chopped parsley and a hashed clove of garlic,
in a saucepan on the fire, with two tablespoonfuls of clarified butter,
one sprig of thyme, two bay-leaves, half a sliced carrot, and half a
sliced onion. Turn the liver over and moisten it with one gill of
Espagnole sauce (No. 151), and a gill of white broth (No. 99). Season
with a pinch of salt and half a pinch of pepper, and cook for forty-five
minutes. Strain the sauce into another saucepan (meanwhile keeping the
liver in a warm place), adding to the gravy two medium-sized, sound,
well-scraped, sliced, raw carrots, and two ounces of salt pork cut into
shreds. Stew well together for twenty-five minutes, and pour the
garnishing over the liver just before serving, decorating with six small
onions around the dish.
=584. Calf’s Liver Broiled with Bacon.=--Take a nice, tender, fresh
calf’s liver weighing a pound and a half; pare and trim off the hard
portions; cut it into six equal-sized slices, and put them on a dish.
Season with a tablespoonful of salt, a teaspoonful of pepper, and one
tablespoonful of sweet oil; mix well together. Broil for four minutes on
each side. Arrange the slices on a hot serving-dish, and decorate with
six thin and crisp slices of broiled bacon (No. 754). Spread a gill of
maître d’hôtel butter (No. 145) over, and serve very hot.
=585. Loin of Veal, Roasted.=--Saw from a fine, white, fresh, and fat
loin of veal with the kidney, the spine, and whatever hip-bone remains.
Season the loin with a tablespoonful and a half of salt, and one heaped
teaspoonful of pepper and roll the flank part neatly over the kidney,
and tie it with a string.
Have ready a lightly buttered roasting-pan. Lay in it the loin; pour in
half a glassful of water, and distribute a few bits of butter over the
meat. Then cover its entire length with a piece of well-buttered paper.
Place the pan in a moderate oven, and roast it for one hour and
three-quarters, meanwhile basting it frequently with its own gravy. Take
it out of the oven, untie it, and place it on a hot serving-dish. Add
three tablespoonfuls of broth to the gravy in the pan, skim off the fat
and reduce it to the consistency of a demi-glace sauce; then strain it
through a colander, either over the roast or into a separate sauce-bowl,
and send it to the table immediately.
Loin of lamb, roasted, is to be prepared exactly as above described,
letting it cook fifty minutes instead of an hour and three-quarters.
Loin of mutton is also to be roasted and served in the same way, but one
hour’s cooking will be sufficient.
=586. Grenadins of Veal, Purée of Peas.=--Cut into six pieces two pounds
of lean veal from off the leg; extract the sinews, and lard the veal
nicely on one side, using a needle for the purpose. Lay the pieces in a
sautoire, with one carrot, one onion, and some scraps of pork, and let
them brown together for six minutes. Season with a tablespoonful of
salt, and moisten with a gill of white broth (No. 99). Put the sautoire
into the oven, covering it with a piece of buttered paper. After thirty
minutes, or when of a good color, remove, and serve with half a pint of
hot purée of peas (No. 49) on the dish, the grenadins on top, and the
gravy strained over all.
=587. Grenadins of Veal à la Chipolata.=--The same as for No. 586, only
adding half a pint of hot chipolata garnishing (No. 232) instead of the
peas.
=588. Grenadins of Veal à la Sevigné.=--The same as for No. 586, only
decorating the dish with six bouchées Sevigné, made by preparing six
small bouchées (No. 270), and filling them with very finely chopped
spinach au jus (No 943). Lay the covers on and serve very hot without
any other garnishing.
=589. Grenadins of Veal à l’Africaine.=--Prepare the same as for No.
586, serving very hot, with three small, stuffed egg-plants (No. 909),
and eighteen medium-sized, cooked gumbos (No. 1030).
=590. Braised Noix of Veal à la Providence.=--Lard thoroughly a knuckle
of veal of three pounds, braise it nicely in a saucepan with an ounce of
fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper.
Cook for fifteen minutes, stirring occasionally, and moistening with
half a pint of white broth (No. 99), and half a pint of Espagnole sauce
(No. 151.) Add one pint of raw Jardinière (No. 1033) and a cupful of
flageolets. Cook for forty-five minutes all together. Transfer the
knuckle to a hot dish, pour the garnishing over, and serve.
=591. Braised Noix of Veal en Daube.=--Proceed the same as for braised
beef en Daube (No. 483).
=592. Panpiette of Veal à la Faubonne.=--Cut two pounds of veal off the
leg into six thin slices. Pare them to the size of the hand, and season
with a tablespoonful of salt and a teaspoonful of pepper. Fill them with
any kind of forcemeat, roll, and tie together with string. Put them in a
sautoire with small scraps of pork, adding half a sliced carrot and half
a sliced onion. Cover with a _barde_ of larding pork on top, and brown
for ten minutes. Moisten with a gill of white broth (No. 99); cover with
buttered paper, and put in the oven to finish cooking for twenty-five
minutes. Serve, with half a pint of purée of lentils (No. 46), mixed
with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.
=593. Panpiette of Veal à l’Ecarlate.=--The same as for No. 592, pouring
half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.
=594. Panpiette of Veal, Purée of Chestnuts.=--The same as for No. 592,
adding half a pint of hot purée of chestnuts (No. 131).
=595. Panpiette of Veal, Sauce Duxelle.=--The same as for No. 592,
putting half a pint of hot Duxelle sauce (No. 189) on the dish, and
arranging the panpiettes over it.
=596. Breast of Veal à 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, Naturel.=--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. Calf’s Feet à 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. Calf’s 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 à la Financière.=--Prepare six sweetbreads, as
in No. 602, and serve with half a pint of hot Financière sauce (No.
246).
=604. Sweetbreads Braised with Sorrel.=--The same as for No. 602, adding
half a pint of hot purée of sorrel (No. 974).
=605. Sweetbreads Braised au Salpicon.=--The same as for No. 602, adding
half a pint of hot salpicon (No. 256).
=606. Sweetbreads à la Soubise.=--The same as for No. 602, adding half a
pint of hot soubise (No. 250).
=607. Sweetbreads Braised, with Spinach.=--The same as for No. 602,
adding half a pint of hot spinach (No. 943).
=608. Sweetbreads à la Sauce Duxelle.=--The same as for No. 602, adding
half a pint of hot duxelle sauce (No. 189).
=609. Sweetbreads Braised, with Mushroom Sauce.=--The same as for No.
602, adding half a pint of hot mushroom sauce (No. 230).
=610. Sweetbreads Braised à la Sauce Béarnaise.=--The same as for No.
602, adding half a pint of hot Béarnaise sauce (No. 166).
=611. Sweetbreads Braised aux Cêpes.=--The same as for No. 602, adding
half a pint of hot cêpes.
=612. Sweetbreads Braised aux Gourmets.=--The same as for No. 602,
adding half a pint of hot gourmet garnishing (No. 241).
=613. Sweetbreads Braised à la Parisienne.=--The same as for No. 602,
adding half a pint of hot Parisienne garnishing (No. 240).
=614. Sweetbreads Braised à la Godard.=--The same as for No. 602, adding
half a pint of hot Godard garnishing (No. 238).
=615. Sweetbreads Braised à la Montglas.=--Place six braised
sweetbreads, prepared as for No. 602, in six small, buttered
paper-boxes, having cooked fine herbs (No. 143) strewn around the
bottom. Heat in the oven for five minutes; then pour one tablespoonful
of hot montglas sauce (No. 213) over each. Serve on a dish with a folded
napkin.
=616. Stewed Sweetbreads à la Catalan.=--Cut four blanched sweetbreads
(No. 601) into slices; put them in a sautoire with half a gill of sweet
oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed
shallots, and half a sliced green pepper. Reduce to a good golden color
for about six minutes, and add two peeled tomatoes cut into pieces, one
gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook
for ten minutes; arrange on a hot dish, and serve.
=617. Sweetbreads Broiled à la Colbert.=--Cut in two each of three fine
blanched sweetbreads as in No. 601. Season them with one pinch of salt
and half a pinch of pepper, and pour one tablespoonful of sweet oil over
them; mix them in well, and then broil them on a brisk fire for five
minutes on each side. Dress on a hot dish, and serve with half a pint of
hot Colbert sauce (No. 190).
=618. Sweetbreads Braised à la Pompadour.=--Braise the sweetbreads
exactly as for No. 602. Serve with half a pint of hot Béarnaise sauce
(No. 166), two truffles cut in small square pieces; arrange six
artichoke-bottoms on the sauce, place a sweetbread on each artichoke,
with a thin slice of truffle on top of each, and serve.
=619. Sweetbread Croquettes, Périgueux Sauce.=--Prepare six sweetbread
croquettes (No. 276), and serve them on a dish with a folded napkin.
Serve half a pint of Périgueux sauce (No. 191), separate.
=620. Sweetbread Croquettes with Peas.=--The same as for No. 619, adding
half a pint of cooked peas, with a gill of Madeira sauce (No. 185),
cooked together for two minutes. Pour it on the dish; place the
croquettes over it, and serve.
=621. Coquilles of Sweetbreads à la Dreux.=--Cut four blanched
sweetbreads (No. 601) into small slices, and stew them in a saucepan
with half an ounce of good butter, half a glassful of white wine, and
three tablespoonfuls of mushroom liquor. Reduce them for ten minutes,
then add a gill of velouté sauce (No. 152), six minced mushrooms, and
two truffles cut the same. Season with half a tablespoonful of salt, a
scant teaspoonful of pepper, and half a teaspoonful of nutmeg, and
finish by adding two tablespoonfuls of good cream, or half an ounce of
good butter. Fill six silver table-shells with this; sprinkle them with
fresh bread-crumbs; pour a few drops of clarified butter over them, and
put them in the baking oven. Brown slightly for six minutes longer, and
serve on a hot dish with a folded napkin.
=622. Coquilles of Sweetbreads à la Cardinal.=--The same as for No. 621,
but instead of truffles use one ounce of smoked beef-tongue, and the
same quantity of tomato sauce (No. 205), instead of the cream.
=623. Coquilles of Sweetbreads à la Reine.=--Cut four blanched
sweetbreads (No. 601) in slices, and fry them in half an ounce of
butter, half a glassful of white wine, and three tablespoonfuls of
mushroom liquor. Season with half a tablespoonful of salt, a scant
teaspoonful of pepper, and half a teaspoonful of nutmeg. Reduce for ten
minutes, and moisten with one gill of Allemande sauce (No. 210), adding
six sliced mushrooms, two sliced truffles, and twelve small quenelles of
godiveau (No. 221). Finish the same as for No. 621.
=624. Veal Stew, Marengo.=--Cut three pounds of lean veal into pieces,
and reduce them in a stewpan with one gill of oil, a cut-up onion or two
shallots, and two ounces of salt pork, also cut up. Toss them
occasionally, and when well browned after ten minutes, strew in two
tablespoonfuls of flour, stirring well again. Moisten with one quart of
white broth (No. 99), and one gill of tomato sauce (No. 205); season
with a good tablespoonful of salt and a teaspoonful of pepper, adding a
crushed clove of garlic, and a bouquet (No. 254). Cook for forty
minutes, and serve with six croûtons (No. 133) around the dish, and a
little chopped parsley sprinkled over it.
=625. Veal Stew à la Provençale.=--Cut three pounds of lean veal from
the breast or shoulder into pieces, and place them in a stewpan with one
ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion.
Cook them for ten minutes, stirring occasionally; add two tablespoonfuls
of flour, stir again, and moisten with one quart of white broth (No.
99). Season with a heaped tablespoonful of salt and a teaspoonful of
pepper, and add six minced mushrooms, three crushed cloves of garlic,
and a bouquet (No. 254). Cook for forty minutes, and serve on a hot
dish, sprinkling a little chopped parsley over it.
=626. Veal Stew à la Grecque.=--Place two pounds of lean veal cut in
pieces in a stewpan, with two ounces of butter and one cut-up onion, and
reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with
one quart of white broth (No. 99), and one gill of tomato sauce (No.
205). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and
half a teaspoonful of nutmeg, a bouquet (No. 254), three white roots of
table-celery, cut in two, and eighteen raw okras, pared whole. Cook for
thirty minutes, and serve with the dish nicely decorated with the
garnishing.
=627. Veal, Stewed à la Portugaise.=--The same as for No. 626,
substituting three stuffed tomatoes (No. 987), or plain, roasted
tomatoes, and three timbales of cooked rice (No. 501) for the other
garnishing.
=628. Veal, Stewed à la Solferino.=--Reduce three pounds of pieces of
veal cut from the breast or shoulder, in one ounce of butter, with six
small onions. When cooked for ten minutes, add two tablespoonfuls of
flour. Moisten with one quart of white broth (No. 99), and one gill of
tomato sauce (No. 205), seasoning with one heaped tablespoonful of salt,
and one teaspoonful of pepper. Stir well together until it reaches
boiling-point; then add two carrots, and two turnips cut out with a
vegetable-scoop, and a bouquet (No. 254). Cook again for forty minutes,
and serve.
Any kind of vegetables in season can be added.
=629. Veal, Stewed à la Bourgeoise.=--Reduce in one ounce of butter
three pounds of lean veal cut in pieces, with six small onions. After
cooking ten minutes add two tablespoonfuls of flour, and moisten with
one quart of white broth (No. 99). Stir well, and season with one heaped
tablespoonful of salt, one teaspoonful of pepper, and half a glassful of
red wine. Add two carrots cut in square pieces, one ounce of salt pork
also cut in pieces, and a bouquet (No. 254). Cook for forty minutes
longer, remove the bouquet, and serve.
=630. Veal, Stewed with Oyster-plant.=--The same as for No. 629,
substituting for the garnishing one bunch of well-cleaned, raw
oyster-plant cut into pieces, forty minutes before serving.
=631. Veal, Stewed with Peas.=--The same as for No. 629, substituting
one pint of fresh peas for the oyster-plant thirty minutes before
serving. Should green peas be out of season, use one pint of canned peas
five minutes before serving.
=632. Veal, Stewed à la Chasseur.=--The same as for No. 629,
substituting for the garnishing twelve minced mushrooms, sixteen
quenelles de godiveau (No. 221), and one clove of garlic three minutes
before serving. Serve with six croûtons (No. 133) around the dish.
=633. Tendron of Veal à la Nantaise.=--Pare nicely three pounds of the
breast of veal; make a few incisions on the top, and tie it firmly
together. Lay it in a deep sautoire with a piece of pork-skin cut up, a
carrot, and a cut-up onion. Cover with a buttered paper, and when it
begins to color after five minutes, moisten it slightly with a pint of
water or broth. Baste as frequently as possible, and let it cook one
hour. Then put it on a dish, strain the sauce over it, garnish with six
stuffed lettuce-heads (No. 953). Decorate with a tablespoonful of
croûtons all around the dish, and serve.
=634. Tendron of Veal with Sorrel.=--The same as for No. 633,
substituting one pint of cooked, hot sorrel (No. 974) on the dish, for
the other garnishing.
=635. Tendron of Veal à la Morlaisienne.=--The same as for No. 633,
substituting six small stuffed cabbages (No. 919) for the other
garnishing.
=636. Tendron of Veal à la Chipolata.=--The same as for No. 633, pouring
one pint of hot chipolata (No. 232) on the dish, and placing the tendron
on top.
=637. Calf’s Head, plain.=--Plunge a fine, fresh, white calf’s head into
hot water for one minute, lift it up, sharply rub it all over with a
coarse towel, so as to remove all the remaining hairs. Carefully cut the
flesh, starting from the centre of the head, right down to the nostrils.
Then, with a very keen knife, bone it from the top to the base on both
sides. Place in a saucepan two tablespoonfuls of flour, one gill of
vinegar, one medium-sized, well-cleaned, sliced carrot, one sound peeled
onion, eighteen whole peppers, and two pinches of salt. Pour in very
gradually two quarts of cold water--briskly stirring meanwhile until all
added. Cut up half of the head into six equal pieces; add them to the
broth, as also the other whole half. Let all cook together on a moderate
fire for one hour and a half. Lift up the pieces and half the head,
place the six pieces on a dry napkin. Have ready a hot dish with a
folded napkin over it, neatly dress the six pieces on it, decorate with
parsley-greens, and serve with any desired sauce. Place the remaining
whole half in a stone jar, strain the broth over it, and keep in a cool
place for any purpose required.
For calf’s brains, see No. 557.
=638. Calf’s Head à la Cavour.=--Take half a boiled calf’s head as for
No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over
it, and surround it with twenty-four stoned and blanched olives,
arranged in clusters, and six sippets of fried bread (No. 133).
=639. Calf’s Head à la Poulette.=--The same as for No. 637, pouring
half a pint of hot poulette sauce (No. 598) over it, and sprinkling it
with half a tablespoonful of parsley.
=640. Calf’s Head à la Vinaigrette.=--The same as for No. 637, laying a
folded napkin on the dish, and arranging thereon the half of the head.
Serve with parsley-leaves around the dish, and one pint of vinaigrette
(No. 201), separately.
=641. Calf’s Head en Tortue.=--Prepare and cut into six equal pieces, as
for No. 637, half a calf’s head. Place them on a hot dish, pour over it
half a pint of hot tortue garnishing (No. 239), decorate with three
pieces of heart-shaped, fried croûtons (No. 133), a little fried
parsley, and send to the table very hot.
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.
MUTTON--LAMB.
=642. Mutton Chops à la Provençale.=--Flatten and pare neatly six fine,
thick mutton chops, season them with a pinch of salt and half a pinch of
pepper, oil them slightly with sweet oil, and then either broil or cook
them in a sautoire for two minutes on one side only, and lay them aside
to get cold. The chops should always be cooked for two minutes as above
mentioned, after the garnishing has been prepared.
=Garnishing à la Provençale.=--Peel two small, sound, white onions,
mince them very fine, place them in a pan with boiling water for five
minutes to prevent them from getting brown, drain well, place them in a
sautoire with one ounce of good butter, and cook for five minutes. Add a
dash of white wine, a thin slice of garlic crushed with a spoon, half a
spoonful of grated Parmesan cheese, and one gill of good béchamel sauce
(No. 154). Season with half a pinch of salt and half a pinch of pepper.
Stir all well until it comes to a boil, then put it away to cool. Divide
the garnishing over the cooked side of the six chops about a quarter of
an inch in thickness; besprinkle with fresh bread-crumbs mixed with a
little grated Parmesan cheese. Carefully place the chops in a
well-buttered pan, and pour a little clarified butter over them. Place
in a very hot oven for five minutes, or until of a good color, and serve
with half a pint of hot velouté (No. 152).
=643. Mutton Chops, Breaded.=--Flatten six fine, thick mutton chops,
pare nicely, and season with one tablespoonful of salt and a teaspoonful
of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place
in a sautoire with one ounce of clarified butter. Cook four minutes on
each side, and serve with half a pint of any hot sauce or garnishing
desired.