Procure and dress a noix de veau as in the last, excepting the udder, which is not required, and you need not be particular about its being the leg of a cow calf; when cooked make a border of mashed potatoes round your dish, upon which dress several pieces of nice cauliflowers, (about the size of eggs,) which you have previously boiled, place the noix in the centre the last thing before serving, and have ready the following sauce: put thirty spoonfuls of white sauce (No. 7) in a stewpan with ten of the gravy from the noix, (free from fat,) boil ten minutes, then add half a gill of cream and a little sugar, pour the sauce over the cauliflowers, glaze the noix and serve immediately, throwing a few green peas, well boiled, round.
No. 567. Noix de Veau à la Palestine.
Prepare and dress the noix as in the last, then wash and peel two dozen middling-sized Jerusalem artichokes, give them the shape of pears, boil them in salt and water in which you have put a piece of butter, boil them till tender, make a small border of mashed potatoes upon your dish, on which dress the artichokes, the thick part uppermost, scoop a piece out of the top of each, and stick in a nicely-boiled Brussels sprout, place the noix in the centre, glaze it and pour a thin sauce à la purée d’artichaut (No. 90) over the artichokes and serve.
No. 568. Noix de Veau aux légumes nouveaux.
Prepare and dress the noix as in the last, then have prepared twenty young carrots, twenty young turnips, and twenty young onions, prepared as described in the article stewed rump of beef à la Flamande (No. 428), dress them tastefully upon your dish upon a thin border of mashed potatoes, place the noix in the centre and have ready the following sauce: mix the glaze from the vegetables with a quart of brown sauce (No. 1), and half a pint of the gravy from the noix, (but quite free from fat,) in a stewpan, place it over the fire and reduce till it becomes a thickish demi-glace, keeping it well skimmed, sauce over the vegetables, glaze the noix and serve.
No. 569. Noix de Veau à la purée de champignons.
Prepare and dress the noix as before, and have ready a sauce à la purée de champignons (No. 54), pour it on your dish, lay the noix over, glaze and serve immediately.
No. 570. Noix de veau à la Prince Albert.
Prepare and dress the noix as before, have likewise ten lambs’ sweetbreads larded and dressed (see No. 746), also ten plovers’ eggs, which peel and warm in white stock, make a thin border of mashed potatoes round your dish, and dress the sweetbreads and plovers’ eggs alternately upon it; place the noix in the centre, place a ring of truffles upon each plover’s egg, and have ready the following sauce: pass the gravy from the noix and sweetbreads through a sieve into a stewpan, set it on the fire, skim off all the fat, add a quart of brown sauce (No. 1) and a pint of consommé (No. 134), reduce it quickly over the fire, keeping it stirred with a wooden spoon, and when reduced to a thinnish glaze take it off the fire, add a little sugar, and two pats of butter; glaze the sweetbreads and noix, sauce round and serve immediately.