Procure a small leg of veal from a cow calf, cut off the knuckle so as to leave the fillet about eight inches in height, take the bone from the centre, have ready some good veal stuffing (No. 127) in which you have introduced some lean chopped ham and chopped eschalots, season rather high and put it in the place the bone came from, envelope the fillet with large thin slices of fat bacon, tie it up well with string, wrap it in three or four sheets of oiled paper, place it on a spit and roast three hours before a moderate fire, take up, tie it tight in a napkin; place it on a dish to cool, put another dish upon the top, upon which place a fourteen pounds weight, let remain till cold, then take off the paper and bacon, the fillet will be quite white, cut a slice off the top, glaze the sides, and serve with a thin sauce tartare (No. 38) round it.
No. 995. Fillet of Veal à la Cardinale.
Cut a fillet as in the last, have also ready boiled a nice ox-tongue very red; you have also prepared about two pounds of good veal forcemeat (No. 120), run about twenty pieces of fat bacon right through the thickest part of the fillet, surround the tongue (trimmed accordingly) with the forcemeat, and place in the centre of the fillet, but not to protrude out of it, surround it with slices of fat bacon and roast it in vegetables (see Removes, No. 417); when done place it on a dish till cold, without taking away the paper and vegetables, when cold take it out; trim and glaze as in the last, dress on your dish, and garnish with croutons of aspic (No. 1360), cut according to taste, surmount it with six small atelettes, upon each of which you have placed a crawfish (No. 380), truffle, and quenelle de veau (No. 120), it is then ready to serve; the atelettes must be fixed upon the rim of the fillet, leaning outwards to give it a graceful appearance, some of them, however, must be taken out to carve.
No. 996. Loin of Veal au Jambon.
Roast a nice loin in vegetables, in which let it remain till cold, have also a good ham nicely boiled, from which cut twenty-four croutons, the size and shape of small fillets of fowls, dress the veal in the centre and the ham round; fill a large sauté-pan with aspic (No. 1360), which set upon the ice, when firm dip the bottom of the pan in warm water and turn the jelly in one piece over the loin, have also some chopped, with which garnish the ham.
No. 997. Loin of Veal à la Dame Blanche.
Roast a nice loin of veal as in the last, and when cold have ready the following sauce: put six tablespoonfuls of tarragon vinegar in a stewpan with a blade of mace, six cloves, six peppercorns, one bay-leaf, and two ounces of raw ham; boil altogether three minutes, then add two quarts of sauce béchamel (No. 7) and a pint of aspic (No. 1360), reduce till rather thick over a sharp fire, keeping it stirred, pass it through a tammie into a stewpan, which place upon the ice, keep it stirred, and just as it is beginning to set stir in half a pint of whipped cream, pour over the loin, which stand upon the ice till the sauce is firm, cut six mild Indian pickles into pieces of equal sizes, which strew carelessly over the top.
No. 998. Galantine de Veau au Jambon.
Bone a breast of veal about fifteen inches in length, cut off the end where the shoulder was taken out, and cut out some of the meat in large pieces from the other, so as to leave the skin about half an inch in thickness; then cut the meat in strips the thickness of your finger, and as long as possible, with a corresponding number of strips of fat bacon and cooked ham; have also ready three pounds of forcemeat (No. 120), lay the skin of the breast downwards, open on the dresser, spread some of the forcemeat down the centre half an inch in thickness, leaving good room at the ends and sides, then put a layer of the strips alternately, season with pepper and salt rather high, cover again with forcemeat, then again a layer of the strips, cover the whole with forcemeat, then cover the flaps over and sew it up tight, fold it in a sheet of paper and tie it up in a cloth, place it in a stewpan, cover with good stock (or put it into a stewpan in which you are preparing a stock), place the stewpan over the fire, and when boiling draw it to the corner, where let simmer three hours and a half, then take it up, untie the cloth, and turn the galantine over, from which take off the paper, fold again in the cloth, but be careful to keep the sewn side uppermost, place it in a deep dish surrounded with the stock, place a flat dish upon it, upon which stand a fourteen pounds weight; let remain till quite cold, take it up, trim, draw out the string it was sewn with, cut off the ends, dress it in the centre of your dish, garnish with chopped aspic (No. 1360) in a roll, round outside of which place croutons of the same, and upon the top of the galantine dress smaller croutons of aspic, brown and white alternately. Gherkins quartered lengthwise may be used for the interior of the galantine. The aspic may be made from the stock the galantine is cooked in, by making an addition of two calf’s feet, and clarifying it as directed.