590. Roast Loin Of Veal, A La Monglas

Roast off a loin of veal, according to the foregoing directions: next, with a sharp knife, make an incision two inches deep along the sides and ends of the loin, and endeavor to cut out the square piece without tearing the meat, the joint resembling an oblong case. The fillet thus taken out, should he cut into thin round scollops, and put into a stewpan with an equal quantity of scollops of tongue and mushrooms; to these add a rugout spoonful of good Bechamel sauce, and with this mixture fill the loin of veal, previously put on a buttered baking-sheet; smooth the top over with the blade of a knife, and cover the whole with very fine bread-crumbs, fried with butter, of a light color, and mixed with a third part of Parmesan cheese; sprinkle a little melted fresh butter over it, and set it in the oven to get hot, salamander it over and dish it up ; garnish with a white Toulouse rayout (No. 187), and place round a border of croquettes of veal, or sweetbread : at each corner of the loin stick an ornamental silver skewer garnished with a large cock's-comb, mushroom, decorated quenelle, crayfish, and truffle; glaze the sides of the loin of veal, and send to table.

591. Loin Of Veal, A La Dauphine

Procure a loin of very white veal, cut square, with the whole of the flap, or skirt, left on; bone it entirely, taking care, at the same time, to divest it of every portion of sinew; daube or interlard the lean part of the fillet with small fillets of tongue, or ham : the veal must then be laid square on the table, and with some quenelle force-meat of chickens (mixed with chopped parsley and mushrooms), spread the whole of the inner part about an inch thick ; the kidney and fat should then be replaced in the centre, the loin rolled up tight, and its pillowlike shape be secured with small iron skewers, and fastened with string. Then put it in a large oval braizing-pan, on the drainer ; garnish with the trimmings, a couple of carrots, onions, celery, and garnished fagot of parsley and green onions, two blades of mace, and four cloves; moisten with two large ladlesful of good consomme, cover with an oval of double paper, well-buttered, put the lid on, and then set the pan to boil on the stove-fire ; after which, put it to braize in the oven, or on a slow fire, with live embers on the lid ; baste the veal frequently with its own liquor, and when it is done, drain, trim, and mask it all over with a coating of the following mixture : - To six yelks of eggs, add 2 oz. of fresh butter, melted, and two tablespoonsful of Bechamel sauce, season with nutmeg, pepper, and salt, mix this well together, and use it as directed above. Cover the whole with very fine bread-crumbs, mixed with a third proportion of grated Parmesan cheese, sprinkle some drops of melted, or oiled butter, over it, and placing the loin of veal on a buttered baking-sheet, put it in the oven to bake of a light-brown color; when done, dish it up, pour round it a Parisian ragout (No. 203), and garnish with a border of quenelles of veal, or fowl, decorated with truffles, and send to table.