595. Panpiette of Veal, Sauce Duxelle.
—The same as for [No. 592], putting half a pint of hot Duxelle sauce ([No. 189]) on the dish, and arranging the panpiettes over it.
596. Breast of Veal à la Milanaise.
—Bone a breast of veal of two and a half pounds; season with one tablespoonful of salt and a teaspoonful of pepper. Stuff it in the usual way with forcemeat ([No. 229]). Roll and tie it, making a few incisions in the skin, and put it in a saucepan, with one sliced carrot and one sliced onion. Braise it for one hour and a half in the oven, basting it occasionally with its own gravy. Serve with half a pint of hot Milanaise garnishing ([No. 251]) on the dish, placing the meat on top, and straining the gravy over it.
597. Calf’s Feet, Naturel.
—Split each of three calf’s feet in two; remove the large bone, and put them in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with two tablespoonfuls of flour and three quarts of cold water. Stir well; add a gill of vinegar, one onion, one carrot (all cut in shreds), twelve whole peppers, a handful of salt, and a bouquet ([No. 254]), and cook briskly for one hour and a half. Drain well, and serve with any kind of sauce required.
598. Calf’s Feet à la Poulette.
—The same as for [No. 597], adding half a pint of hot poulette sauce, made by putting one pint of hot Allemande sauce ([No. 210]) into a saucepan, with one ounce of fresh butter, adding the juice of half a medium-sized lemon, and a teaspoonful of chopped parsley. Heat well on the hot stove until thoroughly melted and mixed, but do not let it boil. Keep the sauce warm, and serve for all sauce poulettes.
599. Calf’s Feet, Sauce Piquante.
—Same as for [No. 597], adding half a pint of hot piquante sauce ([No. 203]).