No. 692. Grenadins de Veau piqué aux racines nouvelles.
Cut twelve fillets from a noix de veau the size and shape of fillets of fowl, lard them nicely with very finely cut bacon, cover the bottom of a convenient-sized sauté-pan with thin slices of fat bacon, upon which lay the grenadins, add a little veal stock but not enough to cover them, place a sheet of buttered paper over and stand them in a moderate oven for an hour or till tender, moistening occasionally with a little of the stock; when done glaze them lightly and salamander of a light colour, then have prepared twenty young carrots and twenty young turnips, which cook as directed (No. 109), dish the grenadins in crown upon a border of mashed potatoes, place a pyramid of the potatoes in the centre of the dish, upon which dress the carrots and turnips in rotation; have ready the following sauce: put the glaze from your vegetables in a stewpan, with half a pint of brown sauce (No. 1), and a little good stock, place it on the fire, skim, and reduce until rather thick; sauce over your vegetables and serve.
Grenadins may be served with any of the sauces as described for noix de veau or sweetbreads.
No: 693. Of Veal Kidneys.
The kidney being part of the loin is usually served with it, and a loin of veal roasted without it would be considered worthless, but still the loins may be dressed, as directed in the Removes, without the kidneys; to stew them proceed as follows: cut three kidneys into thin slices, put an ounce of butter into a convenient-sized stewpan, place over the fire, and just as it begins to get brown throw in the kidneys, stir them over the fire with a wooden spoon, and when they become firm add half a tablespoonful of flour, stir it in, then add a glass of sherry, eight spoonfuls of broth, and twenty mushrooms, let all boil together five minutes, season with a little pepper, salt, nutmeg, and the juice of half a lemon, if too thick add more broth, pour them on a dish and serve, or they would look better served in a croustade of bread (No. 416) fried a nice yellow colour.
No. 694. Veal Kidneys en Caisses.
Proceed exactly as described for ris de veau en caisses (No. 681).
No. 695. Boudin de Veau à la Legumière.
Make two pounds of veal forcemeat as directed (No. 120), cover the sides of a plain round mould with vegetables, precisely as directed for a Chartreuse (No. 604), then cut a piece of bread quite round, the depth of the mould, cover the bread with white buttered paper, and stand it in the centre of the mould,[8] leaving the space of an inch and a half all round, which fill up with the forcemeat, being careful not to disarrange the vegetables; when well filled, put the mould in a stewpan, cover with a piece of stiff paper, put water enough in the stewpan to come three parts of the way up the mould, place the stewpan over the fire and let it simmer gently (keeping it covered) nearly an hour, turn it out on your dish, take the bread and paper from the centre, sauce over with a good demi-glace (No. 9), and serve.