VEAL.
[202]. Calf's Head en Tortue. Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with a little cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce ([Art. 80]), put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens' livers which you have previously blanched; drain your calf's head and put it on a dish with your sauce; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.
[203]. Calf's Head à la Vinaigrette. Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion; add a pinch of salt and pepper, four tablespoonfuls of vinegar and eight tablespoonfuls of oil, and serve with your calf's head.
[204]. Baked Calf's Head à l'Italienne. Boil a calf's head as the preceding, cut it in pieces, which put in a pan, and cover with an Italian sauce ([Art. 93] ); sprinkle some bread-crumbs on top, and a very little melted butter; send to the oven, and, when colored a light brown, put it on a dish, and serve with an Italian sauce surrounding it. You may also serve with other sauces, according to your taste.
[205]. Calves' Tongues. Take four calves' tongues, which prepare as beef's tongue ([Art. 180]), and, after cooking two hours, take them off the fire, remove all skin, and cut them through the middle of the tongue. Put them on a dish, and serve with them an Italian sauce ([Art. 93]), sauce poivrade ([Art. 95] ), tomato sauce ([Art. 90]), or with a macédoine of vegetables ([Art. 416]).
[206]. Calves' Brains au Gratin. Put into cold water four calves' brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours, being careful to change the water every half-hour, then drain them; put for a moment in a saucepan on the fire, four ounces of butter and a large sliced onion; add the brains, season with pepper and salt, and let them simmer gently, turning them over so that both sides may be done, and drain off the grease; butter a deep dish, which sprinkle all over with bread-crumbs; add a very thick béchamel sauce ([Art. 83]) to the brains, which put in the dish, let them cool, sprinkle bread-crumbs and some melted butter on top; send to a moderate oven for half an hour, and serve.
[207]. Calves' Brains à la Poulette. Proceed as for beef's brain, allowing only half the time to boil; put four brains on a dish, and pour over them a sauce à la poulette ([Art. 103]).
[208]. Fried Calves' Brains, Tomato Sauce. Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces; beat up two eggs, to which add a little salt and pepper; dip the brains in the eggs and then sprinkle them with bread-crumbs; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley; drain, and serve with a tomato sauce in a separate dish.
[209]. Calves' Ears farcied. Take four well-scalded calves' ears; put them in two quarts of boiling water on the fire for half an hour, after which put in cold water; then clean the inside of the ears well, and place in a saucepan with a quart of consommé ([Art. 1]), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce ([Art. 11]), to which add a tablespoonful of parsley chopped fine; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce ([Art. 90]) surrounding them, or a sauce piquante ([Art. 86]).
[210]. Calves' Liver Sauté, Sauce Poivrade. Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade ([Art. 95]).
[211]. Broiled Calf's Liver. Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron; a little melted butter on each piece; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together.
[212]. Calf's Liver with Bacon. Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Spanish sauce ([Art. 80]), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gently for three or four minutes, and serve.
[213]. Braised Calf's Liver à la Bourgignone. Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot; cook for ten minutes, moisten with a pint of Spanish sauce ([Art. 80]) and a claret-glass of red wine. Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve.
[214]. Calf's Heart aux Fines Herbes. Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top.
[215]. Calf's Feet à la Poulette. Prepare four calf's feet as the foregoing, cooking half an hour longer; drain them, cut them in pieces, and serve with a sauce à la poulette ([Art. 103]).
[216]. Veal Pot-Pie. Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper-corns, tied all together. Boil an hour. Mix in a bowl three tablespoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little water, so as to form a soft paste, with which make little round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning, and serve.
[217]. Sweetbreads aux Fines Herbes. Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butter in which your sweetbreads were cooked, let them remain on the fire for about two minutes, adding a little chopped parsley and the juice of a lemon, which pour over your sweetbreads, and serve. You can also prepare sweetbreads in the same manner, and serve with a tomato sauce ([Art. 90]), Spanish sauce ([Art. 80]), or stewed with sauce à la poulette ([Art. 103] ), with a tablespoonful of chopped parsley added, or sauce Béarnaise ([Art. 88]).
[218]. Sweetbreads larded with Peas. Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a carrot, an onion cut in thin slices, two cloves, two bay-leaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consommé (stock, [Art. 1]), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little butter, salt, pepper, and a little sugar added to them.
[219]. Sweetbread Croquettes. Boil four sweetbreads, and let them become cold; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce ([Art. 81]), mix well with your sweetbreads, which put on the ice to become thoroughly cold; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs; fry them a bright yellow in very hot lard, drain them, and serve them with fried parsley or with green peas.
[220]. Veal Cutlets à l'Allemande. Take three pounds of veal cutlets, which cut in round pieces; break two eggs in a bowl, adding some salt and pepper and an ounce of melted butter; beat all well together, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce ([Art. 90]).
[221]. Veal Chops à la Mayonnaise. Put eight veal chops in a flat saucepan, moisten them with their height of consommé ([Art. 1]), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold; serve them in a circle with whatever jelly remains, and in the center a sauce Mayonnaise ([Art. 113]), or a sauce ravigote cold ([Art. 112]).
[222]. Veal Chops Piqués. Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner; put in a flat saucepan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consommé ([Art. 1]) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financière, made in the following manner: Put in a saucepan half a pint of Spanish sauce ([Art. 80]), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweet-bread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters.
[223]. Braised Tendons of Veal a la Macédoine. Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic; cover them about three quarters with consommé (stock, [Art. 1]), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce ([Art. 80]), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macédoine ([Art. 416]), which put on a dish, your tendons of veal on top, and serve.
[224]. Braised Tendons of Veal with Purée of Celery. Braise your tendons as the foregoing; then put them on a dish and cover them with a very thick sauce Allemande ([Art. 81]); let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with bread-crumbs. Put in a frying-pan about two pounds of lard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece overlapping the other, and a purée of celery ([Art. 392]) in the center. You may also serve with a sauce suprême ([Art. 99]) around the tendons.
[225]. Fricandeau of Veal. Take three pounds from the tenderest part of the thigh, about two inches in thickness; lard it well on the surface, put it in a saucepan with same ingredients as for braised tendons of veal ([Art. 223]), moisten with enough consommé (stock, [Art. 1]) to reach the surface of your veal. Put on the fire until boiling, then send to the oven, basting it frequently with its liquor. Let it remain in the oven three hours, and serve it with either the liquid in which it was cooked, after having strained it and removed all grease, or on a purée of peas ([Art. 446]), or a purée of sorrel (469).
[226]. Blanquette of Veal. Take three pounds of a shoulder of veal, cut it in pieces, which put in a saucepan with three pints of water, a pinch of salt, several branches of parsley, inclosing three cloves, three pepper-corns, three bay-leaves, three branches of thyme, two cloves of garlic, and tie all together. When commencing to boil, skim thoroughly, and then boil an hour and a half. Put half a pint of sauce Allemande ([Art. 80]) on the fire, but do not allow it to boil; chop a dozen mushrooms, add them to your sauce, drain off your veal, and serve together with your sauce.
[227]. Minced Veal, with Poached Eggs on Top. Chop fine two pounds of cold veal, from which you have removed the sinews, and add a little more than half a pint of sauce béchamel ([Art. 83]), a little salt, pepper, and nutmeg, and an ounce of butter; put all together in a saucepan on the fire for a few moments, remove it from the fire, and place it on a dish with ten poached eggs on top. Minced chicken is prepared in exactly the same manner.
[228]. Veal Kidneys Sautés. Take three veal kidneys, which cut very thin, and proceed as for beef kidneys ([Art. 188]).
[229]. Deviled Veal Kidneys. Take three veal kidneys, which separate in two, lengthwise; then from the flat side remove all fibrous particles from the inside; cover them on both sides with mustard, and add a little red pepper; roll them well in bread-crumbs, put a little melted butter on both sides; broil on a gentle fire. Mutton, beef, and pork kidneys are treated in the same manner, except that they are cut in quarters instead of in halves.