Venetienne Au Vin De Champagne. Venetian Veal, With Champaign Wine

Cut large thin slices of Veal; between every two slices put Butter, chopped Parsley, Shallots, Mush-rooms, Pepper and Salt; braze them about an hour, then add a glass of white Wine; finish the brazing, reduce the Sauce, and add a Lemon Squeeze when ready to serve.

Fricande Aux Legumes. Fricandeau With Garden Greens

As every body is acquainted with this Dish, I shall give no further direction, than has been done in Veal Cutlets.

Noix De Veau Au Pontiff - Knuckle Of Veal, Pontife Sauce

Cut long pieces of Lard, and pickled Cucumbers; lard the Fillet through and through with these, tie it with packthread, and put it into a Stew-pan much of its own bigness, with a little Butter and a Lemon Squeeze; let it catch a little, then add Broth, a faggot of sweet Herbs, one clove of Garlick, two of Spices, and a Laurel Leaf; finish it, and reduce the Sauce, to glaze it like a Fricandeau, and serve with Sauce Pontife. See the Sauce Articles.

* Noix de Veau, Filet, & Rouelle, mean much the same thing; the first being a pretty large Knuckle, the seconda large Fillet, and the third a small one, from the difference of cutting up the meat.

Noix De Veau A La Saint Cloud - Knuckle Of Veal Saint Cloud Fashion

This is the Fillet of Veal stuffed and roasted, as done in all families, only Mushrooms and Truffles are recommended in the stuffing, which are not commonly used, but may be of advantage, when they are to be obtained.

Noix De Veau Glassée. Fillet Of Veal Glazed

This is done in the same manner as the Noix au Pontife; only that this is not larded, and is served with Cullis Sauce and Lemon Juice.

Rouelle De Veau A La Daube - Small Fillet Of Veal Stewed

Cut long pieces of larding Bacon, and season them with Pepper and Salt, fine Spices, chopped Par-sley, and Shallots; lard the Fillet through and through that the larding may cut with each slice, put it into a Brazing-pan with a little Broth, a glass of white Wine, sweet Herbs, two Cloves, Laurel, Thyme, a little Coriander, and a clove of Garlick; when done, reduce the Sauce, sift it, let it cool to a jelly, and serve cold with the Veal whole, or sliced.

Rouelle De Veau A La * Cendre, Small Fillet Of Veal

This is done in the same manner as the former, only served hot with its own Sauce, or what addition you please.

* A la Cendre means on Ashes or slow fire, etc.

Andouillettes Au Céleri. Sham Sausages, With Sellery

Boil half a dozen long stalks of Sellery, then press the water out, and lay some good Forced-meat round them; tie them up in thin slices of Veal, in the form of Sausages; boil them in Broth, Herbs and Spi-ces; serve with what Sauce you please.

Filets Mignons. Darling Fillets

These are the Fillets running horizontally Under the Kidney of a Loin of Veal; they must be larded and glazed; and you may serve them with stewed Greens, or what Sauce you please.