Breaded Tongue with Tomato Sauce
Cut the tip end of the cold boiled tongue in one-fourth inch slices, sprinkle them with salt and pepper, dip them in egg, then in fine bread crumbs; repeat, saute them in butter and arrange them on a hot serving platter, pour over Tomato Sauce.
Casserole Rice with Veal
Butter a two-quart brick-shape mould, line it with hot boiled rice to three-fourth inch thickness. It would require one and one-half to two cups of rice boiled, to line and cover the mold. To one cup of cold, cooked veal finely chopped and packed solidly, add one egg, slightly beaten, two tablespoons cracker-meal and sufficient Sauce Veloute to moisten mixture. Season highly with salt, pepper, lemon-juice, and one-half teaspoon parsley, finely chopped. Pack meat mixture in centre of lined mold, cover with rice, place cover well-buttered on mold and steam thirty-five minutes. Unmold on hot serving platter, sprinkle with paprika and pour around Tomato or Creole Sauce.
Veal Croquettes.
- 2 cups cooked veal finely chopped.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- Few grains cayenne.
- Few drops onion juice.
- 1 teaspoon finely chopped parsley.
- Yolk of one egg.
- 1 cup thick Veloute Sauce.
Process: Mix the ingredients in the order given; moisten with sauce. Spread mixture on a plate to cool. Shape, crumb and fry as other croquettes. Serve with Creole Sauce.
Blanquette of Veal
Cut cold roast veal in small strips. (There should be two cups). Prepare one and one-half cups of Sauce Veloute, add meat, bring to boiling point and serve in a potato or rice border, sprinkle with finely chopped chives or parsley.