—The same as for [No. 549], adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving.
554. Brisotin of Veal.
—Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a small larding needle, with strips of larding-pork. Lay any kind of forcemeat at hand on them, roll well, and tie with a string. Put them into a deep sautoire with a very little fat, one sliced carrot, and one medium-sized, sliced onion. Cover the whole with a piece of buttered paper; set it on the fire, and let it take a good golden color for about five minutes. Moisten with half a pint of white broth ([No. 99]), then put the saucepan in the oven, and cook slowly for twenty minutes, basting it occasionally, and serve.
Brisotins are all prepared the same way, adding different garnishings.
555. Brisotin of Veal à l’Ecarlate.
—The same as for [No. 554], adding half a pint of hot écarlate sauce ([No. 539]).
556. Brisotin of Veal, Nantaise.
—The same as for [No. 554], placing six stuffed lettuce-heads ([No. 953]) around the dish, and pouring one gill of hot Madeira sauce ([No. 185]) over it.
557. Calf’s Brains with Black Butter.
—Place three fine, fresh calf’s brains in cold water, and then peel off the skins. Wash again in cold water; neatly drain; put them in a sautoire and cover with fresh water. Add two pinches of salt, half a cupful of vinegar, one medium-sized, sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole peppers. Boil for five minutes, drain well, and cut each brain in two. Dress them on a dish, and serve with a gill of very hot black butter ([No. 159]).