567. Curry of Veal à l’Indienne.
—Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash them well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinches of salt and one pinch of pepper, adding also a bouquet ([No. 254]), and six small whole onions. Cook for twenty-five minutes. Then make a gill of roux blanc ([No. 135]), in a saucepan, moistening it with the liquor from the veal; stir it well, and then add a tablespoonful of diluted curry-powder and three raw egg yolks, beating up as they are put in. Dress the veal on a hot dish; immediately strain the roux over it (as it must not cook again). Neatly arrange half a pint of hot, plain, boiled rice all around the dish, then serve.
568. Escalops of Veal, plain.
—Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter, for five minutes on each side; dress on a hot dish, and serve with any kind of sauce or garnishing desired.
569. Escalops of Veal à la Duxelle.
—Prepare six escalops as for [No. 568], adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce ([No. 151]), and half a glassful of white wine. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve.
570. Escalops of Veal with Stuffed Peppers.
—Proceed exactly as for [No. 568], adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce ([No. 185]). Cook for three minutes longer, and decorate the dish with six stuffed green-peppers ([No. 975]) three minutes before serving.
571. Escalops of Veal à la Chicorée.
—-Prepare and proceed precisely the same as for [No. 568]. Cook for eight minutes. Then dress half a pint of chicorée au jus ([No. 934]) on the hot dish, and send to the table.