VEAL CUTLETS WITH MADEIRA SAUCE
are garnished with potatoes and mushrooms, and the sauce is made of demi-glaze and madeira, worked up with butter, pepper, salt and chopped parsley.
GRENADINS OF VEAL
Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve.
CALF'S LIVER À LA BOURGEOISE
Take a calf's liver, lard it with fat bacon, braise it with the bourgeoise garnish—carrots and turnips. After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes château.