Fillets Of Veal A La St. Lawrence Filets De Veau A Ia St. Lawrence

Take a piece of lean fillet of veal, and cut it in little round fillets about a quarter of an inch thick; bat these out with a cold wet knife, then lard the centres of each in two rows with little strips of French gherkins and larding bacon, and trim these lardons with the scissors. Put into a stewpan two ounces of butter, with a few slices of carrot, onion, turnip, and celery, a bunch of herbs (such as thyme, parsley, and bayleaf), four peppercorns, and two cloves; place the fillets on the top of these vegetables, put a buttered paper over them, cover down the pan with the lid, and fry the contents for fifteen minutes; then add two wine-glassfuls of white wine and half an ounce of glaze, return the pan to the stove and let the fillets braise for an hour, during which time keep them well basted over the paper, and occasionally add a little stock as that in the pan reduces. When the fillets are cooked take them up, sprinkle them with a little grated Parmesan cheese, then brush over with a little warm glaze and put on a tin in a quick oven to brown. Dish up as in engraving on a border of potatoes (vol. i.), arrange some slices of cooked cucumber on the top of the fillets, garnish the centre of the dish with a Potato puree (vol. i. page 35), using a forcing bag with a large rose pipe for the purpose; pour Supreme sauce (vol. i.) round the base of the dish, and serve for an entree for dinner or luncheon. The vegetables remaining from the braise can be used up in the stock-pot.

Cucumber For Fillets Of Veal A La St. Lawrence

Cut the cucumber in slices about a quarter-inch thick and stamp them out in the form of rings; put these into a stewpan with cold water, bring this to the boil and allow the cucumber to simmer till tender; take them up, rinse with cold water, and when cold fill the hollows of the rings with a little chicken or veal farce as below, and use.

Farce For Fillets Of Veal A La St. Lawrence

Pound four ounces of lean veal till smooth; remove this from the mortar and pound four ounces of Panard (vol. i.),mix into this the pounded veal, two whole raw eggs, a little salt and coralline pepper, pass through a wire sieve; divide into two parts, colour one with a few drops of Marshall's Liquid Carmine, and leave the other plain; put into separate small bags with plain pipes, and use alternately.

Tendons In Cases A L'estragon Tendons En Caisses A L'estragon

Take, for ten persons, two calf's feet, wash them well, and put them in a cloth to cook in plenty of water or light stock with two or three onions, a good bunch of herbs, a few black and white peppercorns, and a little celery; skim the stock well when it boils, and let it simmer gently for three or four hours or longer if the tendons are not done. When cooked take up, remove the cloth, split open the feet, cut the tendons in little pieces, mix with them a little finely-chopped tarragon and chervil, and enough good Veloute sauce to moisten (vol. i.); put them in oiled paper cases, allowing one to each person, mask over the top with Cream sauce (vol. i.); serve with little rings of fried bread (that are stamped out about the size of a shilling and fried a pale golden colour) all round the edge of the cases, dish up on a hot dish on a paper, and serve at once for an entree for dinner. The liquor and remainder of the feet can be used up in other ways, for soup, etc.