590. Braised Noix of Veal à la Providence.
—Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally, and moistening with half a pint of white broth ([No. 99]), and half a pint of Espagnole sauce ([No. 151].) Add one pint of raw Jardinière ([No. 1033]) and a cupful of flageolets. Cook for forty-five minutes all together. Transfer the knuckle to a hot dish, pour the garnishing over, and serve.
591. Braised Noix of Veal en Daube.
—Proceed the same as for braised beef en Daube ([No. 483]).
592. Panpiette of Veal à la Faubonne.
—Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, roll, and tie together with string. Put them in a sautoire with small scraps of pork, adding half a sliced carrot and half a sliced onion. Cover with a barde of larding pork on top, and brown for ten minutes. Moisten with a gill of white broth ([No. 99]); cover with buttered paper, and put in the oven to finish cooking for twenty-five minutes. Serve, with half a pint of purée of lentils ([No. 46]), mixed with two tablespoonfuls of cream, and a teaspoonful of chopped parsley.
593. Panpiette of Veal à l’Ecarlate.
—The same as for [No. 592], pouring half a pint of hot Ecarlate sauce ([No. 247]) over the panpiettes.
594. Panpiette of Veal, Purée of Chestnuts.
—The same as for [No. 592], adding half a pint of hot purée of chestnuts ([No. 131]).