TENDRONS DE VEAU (an Entrée).
Ingredients.—The gristles from 2 breasts of veal, white stock, 1 faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel, egg and bread-crumbs, 2 tablespoonfuls of chopped mushrooms, salt and pepper to taste, 2 tablespoonfuls of sherry, the yolk of 1 egg, 3 tablespoonfuls of cream. Mode.—After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel. When perfectly tender, lift them out and remove any bones or hard parts remaining. Put them between two dishes, with a weight on the top, and when cold, cut them into slices. Brush these over with egg, sprinkle with bread-crumbs, and fry a pale brown. Take ½ pint of the gravy they were boiled in, add 2 tablespoonfuls of chopped mushrooms, a seasoning of salt and pepper, the sherry, and the yolk of an egg beaten with 3 tablespoonfuls of cream. Stir the sauce over the fire until it thickens; when it is on the point of boiling, dish the tendrons in a circle, and pour the sauce in the middle. Tendrons are dressed in a variety of ways,—with sauce à l’Espagnole, vegetables of all kinds: when they are served with a purée, they should always be glazed. Time.—4½ hours. Average cost.—Usually bought with breast of veal. Sufficient for an entrée. Seasonable from March to October.
TETE DE VEAU EN TORTUE (an Entrée).
Ingredients.—Half a calf’s head, or the remains of a cold boiled one; rather more than 1 pint of good white stock, 1 glass of sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons (when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles, or forcemeat balls, 12 crayfish, 12 croûtons. Mode.—Half a calf’s head is sufficient to make a good entrée, and if there are any remains of a cold one left from the preceding day, it will answer very well for this dish. After boiling the head until tender, remove the bones, and cut the meat into neat pieces; put the stock into a stewpan, add the wine, and a seasoning of salt and cayenne; fry the mushrooms in butter for 2 or 3 minutes, and add these to the gravy. Boil this quickly until somewhat reduced; then put in the yolks of the hard-boiled eggs whole, and the whites cut in small pieces, and the gherkins chopped. Have ready a few veal quenelles, add these, with the slices of head, to the other ingredients, and let the whole get thoroughly hot, without boiling. Arrange the pieces of head as high in the centre of the dish as possible; pour over them the ragoût, and garnish with the crayfish and croûtons placed alternately. A little of the gravy should also be served in a tureen. Time.—About ½ hour to reduce the stock. Sufficient for 6 or 7 persons. Average cost, exclusive of the calf’s head, 2s. 9d. Seasonable from March to October.
TIPSY CAKE.
TIPSY CAKE.
Ingredients.—1 moulded sponge or Savoy cake, sufficient sweet wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz. of sweet almonds, 1 pint of rich custard. Mode.—Procure a cake that is three or four days old,—either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, made by our recipe, allowing 8 eggs instead of 5 to the pint of milk. The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles. Time.—About 2 hours to soak the cake. Average cost, 4s. 6d. Sufficient for 1 dish. Seasonable at any time.
TIPSY CAKE, an easy way of making.
Ingredients.—12 stale small sponge-cakes, raisin wine, ½ lb. of jam, 1 pint of custard (see [Custard]). Mode.—Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe, decorating the top with cut preserved-fruit. Time.—2 hours to soak the cakes. Average cost, 2s. 6d. Sufficient for 1 dish. Seasonable at any time.