Transfer the pieces to another saucepan; strain; reduce their cooking-liquor by a quarter, and add it to one-quarter of a pint of Chasseur sauce (No. [33]).
Pour this sauce over the pieces of veal, and cook again for a quarter of an hour. Dish in a timbale, and sprinkle with chopped parsley.
[1282—SAUTÉ DE VEAU PRINTANIER]
Fry the pieces of veal in butter. Moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze; add a faggot; boil, and cook in the oven gently for one hour.
This done, transfer the pieces to another saucepan; add thereto a garnish of carrots, new turnips, and small, new potatoes; strain the sauce over the veal and the garnish, and cook for a further three-quarters of an hour.
Dish in a timbale and distribute over the [sauté] a few tablespoonfuls of peas and French beans in lozenge-form, both cooked [à l’anglaise].
[1283—SAUTÉ DE VEAU A LA CATALANE]
Cut up, [sauté], and cook the veal gently for one and one-half hours, as for No. [1280].
Transfer the pieces of veal to another saucepan, and add [428] ]to them three small peeled and pressed tomatoes, quartered and tossed in butter; ten small onions cooked in butter; six oz. of raw, quartered mushrooms; ten chestnuts, three-parts cooked in consommé, and eight [Chipolata] sausages.
Reduce the sauce to one-third of a pint; strain it over the veal and its garnish; cook for a further quarter of an hour, and dish in a timbale.