592. Loin Of Veal, A La Royale

Prepare and braize a loin of veal, as directed in the preceding article; when done, allow it partially to cool in" its own braize, then strain it on the drainer of the braizing-pan, and absorb any grease there may be on it with a clean napkin; cover it all over with a quenelle farce of veal, mixed with a little lobster coral; decorate the ends and centre with a bold design, using for the purpose some black truffles, in order that the decoration may show well on the scarlet surface. Next, place the loin of veal in a large oval braizing-pan with just sufficient consomme to bathe it, to the depth of an inch, cover the loin with very thin layers of fat bacon, or, in lieu thereof, a well-buttered oval covering of paper; set it in the oven, or on a moderate stove-fire, with live embers on the lid, to boil or simmer gently for about three-quarters of an hour, when it will be done. Then drain the veal, and divest it of the bacon or paper used to cover it ; pour round it a ragout of button-mushrooms, small quenelles of fowl, cock's-combs and kernels ; garnish with a border of large truffles and crayfish, glaze the loin of veal with thin, light-colored glaze, and send to table.

Note. - This remove may also be decorated with ornamental skewers garnished with a piece of red tongue, cut in the shape of a cock's-comb, a large double white cock's-comb, a mushroom, and a red quenelle, ornamented with truffle.

593. Roast Loin Of Veal, A La Financiere

Procure a loin of veal, cut square without the chump, and with the flap, or skirt, left on; bone it carefully, truss it tightly in the shape of a pillow, and after first laying the fillet bare, by paring off the whole of the skin and sinew which covers it, lard it closely, as you would a fricandeau. When the loin is so far prepared, get it ready for braizing in a large oval braizing-pan, with carrot, onion, celery, garnished fagot, two blades of mace, and four cloves; moisten with two ladlesful of good stock, cover with an oval of paper, well-buttered, place the lid on the pan with live embers on it, and then set the veal to braize gently on the fire, taking care to baste it frequently with its own liquor. When done, drain, glaze, and dish it up; pour round it a rich brown Financiere ragout (No. 188), garnish with a border of plain quenelles, and crayfish, and send to table.

594. Roast Loin Of Veal, A La Creme

To prepare this, follow the directions given for dressing neck of veal a la Grime (No. 579); garnish in the same manner, and send to table.

595. Roast Breast Of Veal, A L'Anglaise

First take the tendons out. of the breast of veal intended to be dressed, and reserve them for an entree; then bone it completely, cut the ends square, and trim it; place about 1 lb. of well-seasoned veal-stuffiug (No. 662) along the centre of the inner part, roll the veal up tight, so as to secure the stuffing in the middle; fasten it with string and small skewers. About an hour and a half before dinner-time, spit the breast of veal, cover it with buttered paper, and put it down to roast; when done, dish it up, pour round it either some brown melted butter (No. 82), light Espagnole sauce, or Bechamel, and send to table.