FRENCH DISHES

crumbs ; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley ; drain, and serve with a tomato sauce in a separate dish.

209. Calves' Ears farcied. Take four well- scalded calves' ears ; put them in two quarts of boil- ing water on the fire for half an hour, after which put in cold water ; then clean the inside of the ears well, and place in a saucepan with a quart of con- somme* (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together ; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a table- spoonful of parsley chopped fine ; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce (Art. 90) surrounding them, or a sauce piquante (Art. 86).

210. Calves' Liver Saute, Sauce Poivrade. Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade (Art. 95).

an. Broiled Calf's Liver. Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron ; a little melted butter on each piece ; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together.

212. Calf's Liver with Bacon. Fry two

pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Span- ish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gen- tly for three or four minutes, and serve.

213. Braised Calf's Liver a la Bourgi- gnone. Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot ; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Sim- mer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve.

214. Calf's Heart aux Fines Herbes. Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top.

215. Calfs Feet a la Poulette. Prepare four

80 FRENCH DISHES.

calf's feet as the foregoing, cooking half an hour longer ; drain them, cut them in pieces, and serve with a sauce a. la poulette (Art. 103).

216. Veal Pot-Pie. Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper- corns, tied all to- gether. Boil an hour. Mix in a bowl three table- spoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little wa- ter, so as to form a soft paste, with which make lit- tle round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning, and serve.

217. Sweetbreads aux Fines Herbes. Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butter

ENTREES. 8 1

in which your sweetbreads were cooked, let them re- main on the fire for about two minutes, adding a lit- tle chopped parsley and the juice of a lemon, which pour over your sweetbreads, and serve. You can also prepare sweetbreads in the same manner, and serve with a tomato sauce (Art. 90), Spanish sauce (Art. 80), or stewed with sauce a la poulette (Art. 103), with a tablespoonful of chopped parsley added, or sauce Bearnaise (Art. 88).

218. Sweetbreads larded with Peas. Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a car- rot, an onion cut in thin slices, two cloves, two bay- leaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consomme* (stock, Art. 1), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little but- ter, salt, pepper, and a little sugar added to them.

219. Sweetbread Croquettes. Boil four sweetbreads, and let them become cold ; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thor- oughly cold ; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs ; fry them a bright yellow in very hot lard, drain

82 FRENCH DISHES.

them, and serve them with fried parsley or with green peas.

220. Veal Cutlets a l'Allemande. Take three pounds of veal cutlets, which cut in round pieces ; break two eggs in a bowl, adding some salt and pep- per and an ounce of melted butter ; beat all well to- gether, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce (Art. 90).

221. Veal Chops a la Mayonnaise. Put eight veal chops in a fiat saucepan, moisten them with their height of consomme (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold ; serve them in a circle with what- ever jelly remains, and in the center a sauce Mayon- naise (Art. 113), or a sauce ravigote cold (Art. 112).

222. Veal Chops Piques. Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner ; put in a flat sauce- pan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consom-

ENTREES. 83

me (Art. 1) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financiere, made in the following manner : Put in a saucepan half a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweetbread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters.

223. Braised Tendons of Veal a la Mace- doine. Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic ; cover them about three quarters with consomme- (stock, Art. 1), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce (Art. 80), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macedoine (Art. 416), which put on a dish, your tendons of veal on top, and serve.

224^ Braised Tendons of Veal with Puree of Celery. Braise your tendons as the foregoing ; then put them on a dish and cover them with a very thick sauce Allemande (Art. 81) ; let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with bread- crumbs. Put in a frying-pan about two pounds of

84 FRENCH DISHES.

lard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece over- lapping the other, and a puree of celery (Art. 392) in the center. You may also serve with a sauce supreme (Art. 99) around the tendons.

225. Fricandeau of Veal. Take three pounds from the tenderest part of the thigh, about two inches in thickness ; lard it well on the surface, put it in a saucepan with same ingredients as for braised ten- dons of veal (Art. 223), moisten with enough con- somme" (stock, Art. 1) to reach the surface of your veal. Put on the fire until boiling, then send to the oven, basting it frequently with its liquor. Let it remain in the oven three hours, and serve it with either the liquid in which it was cooked, after having strained it and removed all grease, or on a puree of peas (Art. 446), or a puree of sorrel (469).

226. Blanquette of Veal. Take three pounds of a shoulder of veal, cut it in pieces, which put in a saucepan with three pints of water, a pinch of salt, several branches of parsley, inclosing three cloves, three pepper-corns, three bay-leaves, three branches of thyme, two cloves of garlic, and tie all together. When commencing to boil, skim thor- oughly, and then boil an hour and a half. Put half a pint of sauce Allemande (Art. 80) on the fire, but do not allow it to boil ; chop a dozen mushrooms, add them to your sauce, drain off your veal, and serve together with your sauce.

227. Minced Veal, with Poached Eggs on Top. Chop fine two pounds of cold veal, from which

ENTREES. 85

you have removed the sinews, and add a little more than half a pint of sauce bechamel (Art. 83), a little salt, pepper, and nutmeg, and an ounce of butter ; put all together in a saucepan on the fire for a few mo- ments, remove it from the fire, and place it on a dish with ten poached eggs on top. Minced chicken is prepared in exactly the same manner.

228. Veal Kidneys Sautes. Take three veal kidneys, which cut very thin, and proceed as for beef kidneys (Art. 188).

229. Deviled Veal Kidneys. Take three veal kidneys, which separate in two, lengthwise ; then from the fiat side remove all fibrous particles from the inside ; cover them on both sides with mustard, and add a little red pepper ; roll them well in bread-crumbs, put a little melted butter on both sides ; broil on a gentle fire. Mutton, beef, and pork kidneys are treated in the same manner, except that they are cut in quarters instead of in halves.

230. Sheep's Brains. Prepare and cook the brains as for calf's brains (Art. 208).

231. Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped

86 FRENCH DISHES.

parsley, the juice of a lemon, mix all well together, and serve.

232. Mutton Chops a la Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs ; broil them, and, when they are well colored, serve them on a dish, with a sauce sou- bise (Art. 94). You may also serve them with a sauce Robert (Art. 92), or a tomato sauce (Art. 90), or with a macedoine (Art. 416) in the center.

233. Mutton Chops Sautes. Take ten mut- ton chops, which put in a frying-pan in which you have melted two ounces of butter ; sprinkle them with a little salt and pepper, and cook them on a quick fire ; four or five minutes will be sufficient. Serve with puree of turnips (Art. 398).

234. Mutton Chops a la Pompadour. Take ten mutton chops, which cook as described in mutton chops sautes (Art. 233) ; then let them become cold ; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg. Mix all well to- gether and add about two sherry-glasses of cream. Reduce for about fifteen minutes, and then allow your mixture to become cold, then cover each chop with it on both sides ; beat up four eggs, into which dip the chops and cover with bread-crumbs ; again dip them in egg, and again cover with bread-crumbs and a few drops of melted butter. Send them to the oven, and, when a bright yellow color, serve

them with a puree of French chestnuts (Art. 442) in the center-

235. Mutton Chops en Crepinette. Put

eight mutton chops in a frying-pan in which you have melted an ounce of butter, adding a pinch of salt, pepper, and nutmeg; when the chops are col- ored on both sides, take them out and let them be- come cold. Chop fine three quarters of a pound of sausage-meat, add eight mushrooms, a little parsley and sage, all chopped fine ; mix all together, and cover your chops on both sides with the farce, and wrap up each chop with the caul of pork. Send them to a gentle oven on a buttered pan, and, when well colored, serve with a tomato sauce (Art. 90), sauce piquante (Art. 86), or sauce ravigote hot (Art. in).

236. Breast of Mutton. Take two breasts of mutton, which put in a saucepan with a quart of consomme (stock, Art. 1) and a quart of water, an onion and a carrot cut in slices, three bay-leaves, four cloves, three branches of thyme, two cloves of garlic, and four parsley-roots, and boil gently for two hours ; then drain them and put them between two dishes, with a weight on top to flatten them ; when cold, cut them oval, dip them in two beaten eggs to which you have added an ounce of melted butter and a pinch of salt and pepper. Sprinkle them thickly with bread-crumbs and a few drops of melt- ed butter, and send to the oven ; when well colored, serve with a sauce piquante (Art. 86).

237. Sheep's Feet a la Poulette. Split in halves a dozen scalded sheep's feet, and proceed as

88 FRENCH DISHES.

for calf's feet a. la poulette (Art. 215) ; serve very- hot.

238. Roast Leg of Mutton a la Bretonne. Take a leg of mutton of about six or seven pounds ; put it to roast, taking care to baste it from time to time ; an hour and a quarter is sufficient to roast it. Put in the oven six onions without being peeled, and, as soon as they are done, peel them and put them in a saucepan, with a pinch of salt, pepper, and nut- meg ; add to them half a pint of Spanish sauce (Art. 80), which reduce fifteen minutes, strain, and serve with your mutton.

239. Boiled Leg of Mutton. Take a leg of mutton of about six pounds and place in a saucepan with a sliced onion, a carrot, three bay-leaves, three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them. Boil for an hour and a half, and serve with a sauce bechamel (Art. 83), to which add some chopped parsley or capers.

240. Roast Saddle of Mutton. Take a me- dium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour ; remove your twine, and serve with some currant jelly.

241. Leg of Mutton en Venaison. Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bay- leaves, six cloves of garlic, ten cloves, ten pepper-

ENTREES. 89

corns, six branches of thyme, six parsley-roots, a tea- spoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours ; then take it out of the earthen jar, roast it, and serve with a sauce poivrade (Art. 95).

242. Irish Stew. Take four pounds from a breast of mutton, take off the skin and the fat, cut it in medium-sized pieces, which put in a saucepan with three pints of water, half an ounce of salt, a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour in a little water, making a smooth, soft paste, and pour it over your stew, stirring constantly. Boil ten minutes, remove the bunch of parsley, and serve. You may put a tablespoonful of chopped parsley over your stew if desired.

243. Shoulder of Mutton farcied. Bone a shoulder of mutton, take out a portion of the meat without breaking the skin, remove the sinews and chop the meat with half of its weight of fat salt pork, and an ounce of ham ; when chopped very fine, add a medium-sized onion also chopped fine, and four ounces of bread-crumbs which you have soaked in consomme (Art. 1) and then pressed al-