Escalopes Of Calf's Head A La Tuileries - Escalopes De Tele De Veau A La Tuileries

Take the whole or half of a cleansed calf's head, put it in a pan with plenty of cold water seasoned well with salt, let it remain in this for twenty-four hours, during which time continually change the water and add more salt, then remove the brains and tie up the head in a clean cloth; put it into a stewpan with enough, cold water to well cover it, bring to the boil, then take up. and well wash it in cold water; return it to the stewpan, cover with more water, add a pinch of salt, and then allow the head to simmer gently for three and a half to four hours. When cooked, take up the head, remove it from the cloth, then when somewhat cool take off all the glutinous part, place it in a basin of warm water, and with a small pointed knife carefully peel off the top skin so as to leave transparent the parts to be used; put the meat to press between two plates till cold, then cut it into pieces about two inches square or stamp it out with a plain round cutter; place these pieces in a saute pan, pour over them sufficient of the sauce prepared as below to cover them, bring to the boil and let it simmer for a quarter of an hour. Arrange a border of veal force on an entree dish, and dish up the pieces of head en couronne, varnish the centre with truffles or Financiere or button mushrooms, or any nice cooked vegetables, and serve the sauce round the dish. The meaty part of the head can be made into veal brawn with the odd trimmings.

Sauce

Put into a stewpan four bayleaves, a sprig of thyme, a pinch of mignonette pepper, a small sprig of marjoram and basil, three wine-glassfuls of sherry, a teaspoonful of Liebig Company's Extract of Meat, two fresh washed mushrooms, a wineglassful of white wine, and one pint of good flavoured consomme; boil these together for about fifteen minutes, then add to it one and a half ounces of the best arrowroot that is mixed with a little of the same consomme, stir together till boiling, keeping skimmed, then carefully wring through the tammy, and use.

Sweetbread A La Belgrave Ris De Veau A La Belgrave

Take a good fresh sweetbread, put it in cold water with a pinch of salt, and bring gently to the boil; rinse in cold water and put it to press between two plates till cold; then make incisions by means of a small pointed knife, and in these place alternately little pieces of cooked tongue and blanched pistachio nuts and truffle, cutting the latter and tongue about the same size as the pistachio nuts; place a piece of slitted fat bacon (sufficient to cover) on it. wrap it in a well-buttered paper, tie it up and place it in a buttered stewpan, add a few slices of cleaned carrot, onion, celery, a bunch of herbs (thyme, parsley, bay leaf), four or five peppercorns and two or three cloves; place the cover on and fry on the side of the stove for fifteen to twenty minutes; then add about a quarter-pint of light stock, either from veal, rabbit, or chicken, and put to cook in the oven for one hour, taking care to baste it occasionally and adding a little more stock as that in the pan reduces. When ready to dish up, remove the sweetbread from the stewpan, take off the paper and dish up on a puree of chestnuts (vol. i. page 34) or spinach, or any other nice vegetables, which should be forced out from a bag with a large rose pipe so as to form a pretty border to rest each sweetbread on, and serve with Veloute sauce (vol. i.) round the dish. A few drops of warm glaze dropped lightly on the sauce will greatly improve the flavour and appearance. Serve for a hot entree for dinner or luncheon.