[1284—SAUTÉS[!-- TN: acute invisible --] DE VEAU DIVERS]
Veal [sauté] may also be prepared with mushrooms, fines herbes, egg-plant, tomatoes, or “Currie à l’Indienne,” etc.
[1285—PAIN DE VEAU]
Prepare “Pain de Veau” exactly as directed under No. [1252]; but substitute for the liver some very white veal.
Pain de veau is generally accompanied by a white sauce, such as velouté prepared with mushroom essence, Allemande sauce prepared with mushrooms, Suprême sauce, etc.
[1286—CALF’S FEET]
Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock. They are rarely used in the preparation of a special dish; but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head.
[1287—CALVES’ TONGUES]
Provided the difference of size be allowed for, calf’s tongue may be prepared like ox tongue, and served with the same garnishes. (See Ox Tongue, Nos. [1153] to [1158] inclusive.)