For Dishing.—By means of a piping-bag fitted with a grooved pipe, garnish the edges of the slice of veal with a thread of previously softened butter.
Turn out the vegetable salad in the centre of the piece of meat; set on it the heart of a small lettuce (nicely opened), and arrange the veal and tongue sandwiches all round.
Serve a cold sauce, derived from the mayonnaise, separately.
[1205—LONGES, CARRÉS[!-- TN: acute invisible --] ET NOIX DE VEAU FROIDS]
What was said in respect of cold saddle of veal likewise applies to the different pieces mentioned in the above title. They may be coated with aspic jelly and dished with [Macédoines] of vegetables, cohered with jelly; small salads, cohered with cleared mayonnaise; garnished artichoke-bottoms, &c.
The dishes should always be bordered with cubes of very clear jelly.
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][1206—FRICANDEAU (Relevé)]
Fricandeau is a lateral cut from the cushion of veal; that is to say, a piece cut with the grain of the meat. It should not be thicker than one and one-half inches.
After beating it with a beater or the flat of a chopper, to break the fibres of the meat, finely lard the piece of meat on the cut side with strips of bacon, somewhat smaller than those used for fillet of beef. Only when the piece is larded may it be called “Fricandeau”; for, when not treated thus, it is nothing else than an ordinary piece of veal. Fricandeau is invariably braised; but it differs from other braisings of white meat in this, namely, that it must be so cooked as to be easily cut with a spoon. Connoisseurs maintain that Fricandeau should never be touched with a knife.
It is glazed at the last moment, like other braisings, and, in view of its prolonged cooking, should be dished with great care.