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629. Veal, Stewed A La Bourgeoise |
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Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
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629. Veal, Stewed A La Bourgeoise |
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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.
Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth (No. 99). Stir well, and season with one heaped tablespoonful of salt, one teaspoonful of pepper, and half a glassful of red wine. Add two carrots cut in square pieces, one ounce of salt pork also cut in pieces, and a bouquet (No. 254). Cook for forty minutes longer, remove the bouquet, and serve.
The same as for No. 629, substituting for the garnishing one bunch of well-cleaned, raw oyster-plant cut into pieces, forty minutes before serving.
The same as for No. 629, substituting one pint of fresh peas for the oyster-plant thirty minutes before serving. Should green peas be out of season, use one pint of canned peas five minutes before serving.
The same as for No. 629, substituting for the garnishing twelve minced mushrooms, sixteen quenelles de godiveau (No. 221), and one clove of garlic three minutes before serving. Serve with six croutons (No. 133) around the dish.
Continue to:
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