Veal Cutlets A La Financiere

These are to be prepared, larded, done, and glazed as those it la Dauphine; put under them a ragout a la finan-cidre (See Sauces), and between each cutlet a large quenelle (See Sauces).

How To Cook Neck Of Veal

Neck Of Veal A La Cream

Take the same part as is used for the cutlets; cut the bones short enough to be enabled to roll the flanks underneath; give it a square shape; and marinade it for a couple of hours, with oil, parsley, sliced shalots, pepper, salt, thyme, and bay-leaves. Fasten it on the spit, so that the shape is not altered, and then wrap it up in buttered paper. When roasted for about an hour and a quarter, take off the paper. Have ready a veloute reduced, which you pour over it, and with which you baste it till the sauce adheres all round; then serve up with a veloute under it.

Neck Of Veal A La Barbaric

Trim the neck of veal as above. Cut some black truffles into nails, and with these lard the meat. Put them so as to represent a draft-board. Braize the meat as you would do a fricandeau, but it requires bacon on the top, that the veal may retain its white colour, and the truffles their black one. When done, glaze it slightly, and serve under it an Italienne with truffles, or the sauce hackee.

Neck Of Veal A La Mirepoix

Make a mirepoix as follows, with rasped bacon, butter, bit of ham, thyme, bay-leaves, pepper, salt, etc. Fry the whole on a slow fire. When that is done, put the necks of veal fried with it; .only stew it a little, and let it cool. When cold, take two sheets of white paper, butter one of them, and trim it with layers of bacon. Then lay the mirepoix over the bacon, and close the paper hermetically. Wrap the whole up in several sheets of paper, and bake it in an oven, which, however, must not be too hot. It will be done in an hour and a half's time. When done, take off the paper, and send up to table with an Espagnole, or an Italienne. As mirepoix is the name of the seasoned fat substance put round the meat to prevent its drying, and also to give it taste, you must remember to make no more than is wanted for the size of the entrees you intend to make. Half a quarter of a pound of butter, the same quantity of ham, thyme, bay-leaves, salt, pepper, etc. are sufficient for this.

* A la cream will sound very bad to an English ear; but as this sauce gives its name to the dish, it must retain the French appellation*

Neck Of Veal A La Ste. Menhoult

Braize a neck of veal as above, but without larding it Send it up glazed with any sauce you may fancy. If it is returned untouched, make a sauce d'attelets, with a little sauce tournee, and a little white Italienne (See Sauces), which reduce on the fire. When the sauce is quite thick, throw into it the yolks of two eggs. Spread this sauce over the neck of veal, cover it likewise with crumbs of bread ; then have a little melted butter, and strew some more crumbs over it, and moisten it by using the brush, dipped in the butter. When the meat is thus well soaked, put it into the oven to give it a good colour, or use the salamander. Send it up with a sauce hackee.

N.B. - All the entrees of veal, such as carres,fricandeaux, coetlettes, sweetbreads, etc. are served up with all sorts of paries, and la Macedoine, in the summer season. It is useless to multiply these articles when they may be explained more briefly: by changing the sauce, you change the appearance of the dish.

Le Fricandeau Aux Differentes Purees

Fricandeau is a very good entree when made with due care and attention, but it is seldom dressed to that degree of perfection which it requires.

To make a good fricandeau, the veal must be of the best quality, which you may know by the meat being white, and not thready. Take off the skin of a noix de veau*, flatten it on a cloth or a clean towel, then at one stroke level it with your knife, for a fricandeau that is cut off at several times never looks so well. When you have pared the top part, turn it round, make slits in the middle, that it may taste more of the seasoning. Next lard it very thick, which in general is not properly done in England. The consequence is, that the bacon not being laid sufficiently crosswise, the shreds shrink, and cannot be properly glazed. Never blanch the fricandeau after it has been larded, as some people do, but mark it in a stew-pan large enough to contain the fricandeau, besides plenty of roots cut into slices, such for instance as two carrots, two large onions, and some roots of parsley, besides a small quantity of mace, allspice, thyme, bay-leaves, and whole pepper. Put alt these on the bottom of the stew-pan, with layers of very fat bacon on the top of the vegetables, as lean bacon gives a red colour to the fricandeau. When you have thus well covered the roots, erect a small dome in the centre, lay the fricandeau over the bacon, powder a little salt over it, and moisten with a sufficient quantity of broth to cover the roots without reaching the said fricandeau. Then put a great deal of fire on the cover of the stew-pan, keeping very little beneath the stew-pan. It is not amiss to observe, that the fricandeau being done in this way, retains a good shape, and all its gravy.

* Noix de Veau - the leg of veal is divided [into three distinct fleshy parts, besides the middle bone; the larger part, to which is attached the udder, is what is called la noix, the flat white part under it, sous noix, and the side part, contre noix. For these three parts the English have no name by which the French appellations may be rendered.

If you should wish to cook it as I am farther going to direct, the moment it is parti (which signifies, when it begins to boil) put it over a very slow and equal fire, for three hours and a half, if it is not very large. Baste it frequently with the liquor: then take a needle a brider, which run through the middle: if it gets in and comes out easily, the fricandeau is done enough. Now put a great deal of fire over it to make the bacon firm, which otherwise would break when you glaze it. The liquor must be reduced to be used as glaze for the fricandeau; it being more tasty than any other glaze. Serve up with it such puree as the season will afford, or the Macedoine, etc.

N.B. - The fricandeau may vary with regard to the shape, but the savour is always the same, if it is done properly. If for instance a fricandeau is to be served when there is a grand party, it is requisite to give it another shape than for a family dinner. Though an expensive dish when served alone, it becomes rather cheap if there is a grand dinner, as veal' in abundance is wanted to make the broths and sauces. The noix de veau, besides glaze, will supply a very elegant and good entree. In the summer season give it the shape of a turtle. Cut off part of each extremity of the fricandeau, take the tops of asparagus, which you lay beneath, after having poured the Macedoine into the dish. Have four braized lettuces ready, put one at each corner, as sham claws. Asparagus and lettuce eat well with a Macedoine, and of course they may be used without any danger of their being disapproved of. In the winter season make quenelles of veal, which place instead of the abovementioned articles, and serve up with an Espagnole; but the proper sauce is sorrel.