577. Fricandeau with Sorrel.
—Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet ([No. 254]). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove. Then moisten with half a pint of white broth ([No. 99]), and cook one hour, basting it occasionally. Serve with half a pint of purée of sorrel ([No. 974]) on the dish, placing the veal on top.
All fricandeaus are prepared in the same way.
578. Fricandeau with Spinach.
—The same as for [No. 577], adding half a pint of hot spinach au gras ([No. 943]) instead of the sorrel.
579. Fricandeau à la Morlaisienne.
—The same as for [No. 577], serving it with a gill of hot Madeira sauce ([No. 185]), and garnishing with six small stuffed cabbages around the dish ([No. 919]).
580. Calf’s Liver Stewed à l’Italienne.
—Cut two pounds of fresh calf’s liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce ([No. 151]). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley.