[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.
MUTTON.
[230]. Sheep's Brains. Prepare and cook the brains as for calf's brains ([Art. 208]).
[231]. Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped parsley, the juice of a lemon, mix all well together, and serve.
[232]. Mutton Chops à la Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs; broil them, and, when they are well colored, serve them on a dish, with a sauce soubise ([Art. 94]). You may also serve them with a sauce Robert ([Art. 92]), or a tomato sauce ([Art. 90]), or with a macédoine ([Art. 416]) in the center.