Calf’s brain is always prepared as above, adding any desired sauce.
558. Calf’s Brains à la Vinaigrette.
—Exactly the same as for [No. 557], serving on a folded napkin on a dish, garnishing with a few green parsley-leaves, and a gill of vinaigrette sauce ([No. 201]), separately.
559. Fried Calf’s Brains, Tartare Sauce.
—Proceed as in [No. 557], then dry the brains well in a napkin; bread them a à l’Anglaise ([No. 301]), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce ([No. 207]), separately.
560. Veal Cutlets à la Pagasqui.
—Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Add half a cupful of good cream, one chopped shallot and two raw eggs. Mix well together. Shape six pieces like chops, sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of clarified butter for four minutes on each side. Serve with a gill of any kind of sauce.
561. Veal Cutlets à la St. Cloud.
—Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef-tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch of salt, one sliced carrot, and one sliced onion, and let them brown for ten minutes, being careful to keep the lid on the pan. Moisten with half a pint of broth, and put them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce, the chicken cut in large pieces ([No. 256]), pouring the sauce on the dish, and lay the chops on top.