572. Escalops of Veal à l’Italienne.
—The same as for [No. 568], adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoonful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce ([No. 151]), and serve.
573. Escalops of Veal à la Provençale.
—Prepare as for [No. 568], replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoonfuls of Espagnole sauce ([No. 151]), three chopped cêpes, two crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and then serve with six croûtons of fried bread ([No. 133]).
574. Escalops of Sweetbreads à la Richelieu.
—Take four blanched sweetbreads ([No. 601]); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Allemande sauce ([No. 210]), and add two sliced truffles and four sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes. Serve on a dish with a folded napkin.
575. Minced Veal à la Catalan.
—Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth ([No. 99]), and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet ([No. 254]), three cloves of crushed garlic, and a gill of tomato sauce ([No. 205]). Cook well for twenty-five minutes; then serve, sprinkling a little chopped parsley over it.
576. Minced Veal à la Biscaënne.
—Proceed as for [No. 575], adding one pint of potatoes Parisiennes ([No. 986]), and two cut-up tomatoes, fifteen minutes before serving.