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586. Grenadins Of Teal, Puree Of Peas |
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586. Grenadins Of Teal, Puree Of Peas |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth (No. 99). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot puree of peas (No. 49) on the dish, the grenadins on top, and the gravy strained over all.
The same as for No. 586, only adding half a pint of hot chipolata garnishing (No. 232) instead of the peas.
The same as for No. 586, only decorating the dish with six bouchees Sevigne, made by preparing six small bouchees (No. 270), and filling them with very finely chopped spinach au jus (No 943). Lay the covers on and serve very hot without any other garnishing.
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