No. 442. Loin of Veal à la Macédoine de légumes.
Prepare and braise the veal as before, garnish and sauce as for stewed rump of beef à la Macédoine de légumes (No. 434).
No. 443. Loin of Veal à la Purée de Céleri.
Prepare and braise the veal as before, without larding it; make a border of mashed potatoes on the dish, then have twenty good heads of celery, cut off the tops within two inches of the bottom, make a purée of celery (No. 117) with the tops, and stew the bottoms in a quart of white stock, with a quarter of an ounce of sugar, until tender; dress them upright upon the border of potatoes, place the veal in the centre, and pour the purée of celery round; serve very hot; the sauce must be rather thinner than usual.
No. 444. Loin of Veal à la Strasbourgienne.
Roast a loin of veal in vegetables in the manner as described for Fillets of Beef (No. 417), allowing it longer time according to the size; dress it on the dish with a border of mashed potatoes round, then have ready thirty pieces of Strasburg bacon, cut in the shape and size of cutlets; dress them on the potatoes round the veal, pour a sauce poivrade (No. 32) into the dish, but not over the bacon; glaze the bacon, and serve. The Strasburg bacon being very dry, requires soaking at least twenty-four hours; it most be allowed to simmer until very tender; place it between two dishes, with a weight upon it, and when cold cut it into the shapes required, and make them hot in good white stock. Good streaky bacon may be used instead of the Strasburg, if it is difficult to obtain.
No. 445. Fillet of Veal à la Princière.
Procure a good leg of veal, cut off the knuckle just above the joint, then cut out the bone from the middle of the fillet; have ready two pounds of forcemeat (No. 120), cut half a pound of cooked ham and twenty mushrooms into very small dice, mix them with the forcemeat; season rather high with cayenne pepper, salt, and nutmeg, put the forcemeat in the place the bone was taken from, pull the udder of the fillet round, and skewer it up, but not too tight; tie it up with string, put it on a spit, and roast it four hours in vegetables, in the same manner as described for fillets of beef; when done take it from the paper and vegetables, cut off the string, and run three or four silver skewers through it in the place of those you have taken out; the fillet must be quite white; place it on the dish, make a border of mashed potatoes round it, upon which dress alternately a piece of tongue and a piece of bacon, each piece cut in the form of a heart, and not more than a quarter of an inch in thickness; glaze the garniture, and have ready the following sauce: put two quarts of white sauce into a stewpan, stir it over the fire until it becomes thick, then add nearly a pint of thin cream; poor the sauce in the dish, but not over the garniture, and serve immediately; the first slice must be cut off the veal previous to its going to table.
No. 446. Fillet of Veal à la Versaillienne.
Cut your fillet as before, have ready boiled an ox-tongue, trim it, cut off the root and about two inches of the tip, put it in the middle of the fillet from where you have taken the bone, and fill up the cavities round the tongue with some forcemeat (No. 120), skewer up the fillet and roast it as before; when done lay it on the dish with a border of mashed potatoes round it, upon which dress alternately a quenelle of veal and a slice of stewed cucumber (No. 1064), then put two quarts of white sauce in a stewpan, with a pint of broth, reduce it, and add nearly half a pint of cream, pour the sauce over the garniture, and sprinkle a little chopped tarragon and chervil over it; serve as soon as possible after you have poured the sauce over, which requires to be seasoned rather high.