All the garnishes enumerated for cushion of veal may be adapted to Fricandeau.
[1207—FRICANDEAU FROID]
Cold fricandeau constitutes an excellent luncheon dish. It is dished and surrounded with its braising-liquor, cleared of grease and strained. This braising-liquor sets to a jelly, and is the finest adjunct to fricandeau that could be found.
The piece may be glazed with half-melted jelly, smeared over it by means of a brush.
[1208—POITRINE DE VEAU FARCIE]
This is really a family dish, admirably suited for a luncheon relevé. It is accompanied chiefly by vegetable purées, but all the vegetable and other garnishes given under Cushion of Veal may be served with it.
Breast of veal is prepared thus:—After having boned the piece, open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which put the previously-prepared stuffing, taking care to spread it very evenly.
Now, with coarse cotton, sew up the opening, and remember to withdraw the cotton when the piece is cooked.
Stuffing for Breast of Veal.—For a piece weighing four lbs., add to one lb. of very fine sausage-meat (No. [196]), two oz. of dry duxelles, two oz. of butter, a pinch of chopped parsley, tarragon and chives, a small beaten egg, and a little salt and pepper.
Cooking.—Breast of veal is usually braised; the moistening [404] ]should be short and the cooking process gentle. For a piece weighing four lbs. when stuffed, allow three hours in a moderate and regular oven. Glaze breast of veal at the last moment, as in the case of other braised meats.