From the thickest part of an uncooked, pared minion fillet of veal, cut off slices each half an inch, having them slightly biased so as to obtain them wider; flatten with the cleaver, pare into rounds two and a quarter inches in diameter or in ovals, then season. Heat some clarified butter in a sautoir, range the minions on the bottom and fry them quickly on both sides, turning them over as fast as they are glazed; drain off the butter and moisten to half of their height with some good veal blond (No. 423); let fall two or three times slowly to a glaze always adding more of the same stock. When the minions are well glazed and cooked, lift them up one by one with a fork, and dress each on a flat crust of bread browned in the oven; range these on a long dish in two straight rows, and at both sides lay some artichoke puree (No. ?04) pushed through a pocket; pour over part of the stock from the fillet- after it has been reduced with a spoonful of Madeira wine. Serve the remainder in a sauce turren.

(1510). Minions Of Fillet Of Veal With Mushrooms (Mignons De Filet De Veau Aux Champignons)

From a good fillet of a saddle of veal cut eight or ten bias slices half an inch in thickness and weighing six ounces; beat to flatten and pare slightly oval-shape, lard them on one side with thin lardons (No. 4, Fig. 52). Season these minions and range them one beside the other in a sautoir having the bottom coverered with fragments of fat pork and a few slices of onion; moisten to their heighth with veal blond (No. 423) and let this fall slowly to a glaze: moisten again and cook them in this manner, allowing the liquid to fall two or three times; now drain out the minions, pare them neatly and strain the stock, skim off its fat and reduce it well. Put the minions back into the sautoir, pour their stock over and glaze to a fine color in a slack oven keeping them well basted. On the center of an entree dish fasten a very thin wooden bottom covering it with cooked paste (No. 131); dry this and glaze it over with a brush. Have some quenelle forcemeat prepared with the veal parings, fill a small timbale mold four inches in diameter by two inches in heighth; cover this forcemeat with buttered paper and poach in a bain-marie. At the last moment invert this forcemeat "pain" on the center of the foundation, range the minions around one overlapping the other; on the top dress some mushroom heads in a pyramid, having them cooked very white and coated with veloute (No. 415); add to the stock in the sautoir some half-glaze (No. 400), pour some of this sauce into the bottom of the dish and serve what remains apart.

Fig;. 327.

(1514). Fillet Of Veal Sliced With Pelerine Potatoes (Tranches De Filet De Veau Aux Pommes Pelerine)

Slices of veal should bear no resemblance either to cutlets or minions. Slices of veal breaded and fried are often called cutlets which is an error, the name of cutlets should only be applied to a piece of meat cut from the rack having a rib bone ("cote," from which it derives its name) attached to it; sometimes the word is used for imitation cutlets, but as veal, mutton, or lamb the name should not be given to any part excepting to one containing a rib. They must be thin and pared oval-shaped; nor are they to be taken from the fillet or kernel, but from the large part of the minion fillet. Trim the meat, cutting it transversely into three-eighths of an inch thick slices: beat them well with a moistened cleaver to flatten, pare in ovals and season. Pour some clarified butter into a large sautoir, and cook the sliced meat in this over a good tire, turning them when done on one side; drain on a napkin, and glaze with a brush; dress them one overlapping the other on a long dish in one straight row, and surround with Pelerine potatoes.

Serve a sauce-boatful of a tomato sauce (No. 549) and half-glaze sauce (No. 413) mixed, at the same time.

Pelerine Potatoes

Have one-third of pate-a-chou (No. 132), and two-thirds of potato puree (No. 725); mix thoroughly together and form into balls three quarters of an inch in diameter; roll in flour, dip in eggs, roll once more in cracker-dust, then fry in hot fat to a fine color.