The Skilful Cook Part 32

Veal a la Bechamel.

_Ingredients_--1 lb. of cold cooked veal.

lb. of b.u.t.ton mushrooms.

pint of _Bechamel_ sauce.

The yolks of 2 eggs.

Some fried sippets of bread.

_Method._--Cut the veal into large dice.

Clean the mushrooms and stew them in the sauce until tender.

Then add the yolks of two eggs well beaten.

Stir over the fire until they thicken, but on no account let the sauce _boil_, as that might curdle the eggs.

Last of all, put in the pieces of veal, and let the saucepan remain by the fire until they are thoroughly heated.

Serve garnished with fried sippets of bread.

Grenadines of Veal.

_Ingredients_--2 lb. of veal.

Some larding bacon.

Some good second stock.

1 piece of carrot, turnip, onion.

1 sprig of parsley, thyme, and marjoram.

Some nicely boiled green peas.

_Method._--Cut the fillet into nice oval-shaped cutlets, about half an inch in thickness, and lard them.

Put the vegetables, cut in small pieces, at the bottom of the stewpan.

Lay the cutlets on them, and pour in sufficient stock to come half way up the cutlets.

Cover them with b.u.t.tered paper, and put them on a slow fire to simmer gently until tender.

Then put them on a baking-tin in the oven to brown.

Strain the stock and boil it with a half-pint more to a strong glaze.

Dish the _grenadines_ on a border of mashed potatoes.

Pour a little glaze over each, and put the green peas in the middle.

Mayonnaise of Fowl.

Cold Entree for Suppers.

_Ingredients_--2 fowls.

pint of _mayonnaise_ sauce.

A cuc.u.mber.

4 hard-boiled eggs.

1 pint of aspic jelly.

A beetroot.

_Method._--Boil the fowls and cut them into neat joints.

Put them in a dish in a circle, the one leaning on the other.

Place in the middle a bunch of endive, and coat the pieces of chicken with _mayonnaise_ sauce.

Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cuc.u.mber and beetroot, and garnish with a border of chopped aspic.

Veal Cutlets.

_Ingredients_--2 lb. of veal cutlet.

Egg and bread-crumbs.

3 oz. of clarified b.u.t.ter.

oz. of flour.

pint of nice stock.

Some mashed potatoes.

_Method._--Beat the cutlet well to break the fibre of the meat, and then cut it into neat oval or round shapes.

Brush them with the egg and cover them with fine bread-crumbs.

Fry them in a cutlet-pan in the b.u.t.ter.

When they are cooked pour some of the b.u.t.ter from the pan.

Stir in the flour smoothly.

Pour in the stock, and cook well.

Add pepper and salt and a few drops of lemon juice.

Dish the cutlets in a circle on a border of mashed potatoes.

Strain the gravy round them, and put some nice little rolls of bacon in the middle.

To cook the bacon, cut it in thin slices; roll them, and put them on a skewer, they may be either toasted or baked.

Veal Cutlets a l'Italienne.

_Ingredients_--1 lb. of fillet of veal.