Filet De Veau A La Conty. Fillet Of Veal Conty Fashion

Cut out the whole Fillet of a Neck of Veal, strip it of all its sinews, and cut it in several places to put in Truffles, Sweet Bread, and fat Livers, all sliced; simmer it on the fire with a bit of Butter, chopped Parsley, Shallots and Mushrooms; then braze it with a few slices of larding Bacon and Ham, with all the first Seasoning; and in about an Hour add a glass of white Wine; when done, take out the Fillet, add two Spoonfuls of Cullis, boil a moment, skim and sift the Sauce, and serve upon the Fillet with a little Pepper and Salt, and a Lemon Squeeze.

Timbale *a La Romaine

Cut slices of Veal very thin, put them into a Stew-pan upon slices of Lard, and bathe them with whites of Eggs to make them join together; make a good Forced-meat with the Parings, Bread Crumbs, Cream, Udder, rasped Lard, Parley, Shallots, Mush-rooms, Pepper and Salt, and a couple of Eggs; lay some of this Forced-meat upon the Veal, then a gout of Pigeons, or any other; and cover it over gently, and take off the Lard: Serve with what Sauce you please.

* The timbale is a should much in the shape of a Kettle Drum, or Turks Caps, used for Blanmangé.

Veau A La Folette - Veal Without Art

This is slices of Veal marinated for about an hour with a little Oil, and all sorts of sweet Herbs; they are then rolled like Veal Olives, with all their sea-soning, roasted, and serve with a sharp Sauce.

Gateau De Mai - A Spring Cake

Boil a pint of Cream, and a good quantity of Bread Crumbs, reduce till it is quite thick, then add pounded Udder, and Suet, with fine chopped Parsley, Shallots, Taragon, Burnet, Chervil, Cresses, Pepper and Salt, Nutmeg, and six yolks of Eggs; lay little parcels of this in a deep Dish, bathe it with yolks of Eggs and Bread Crumbs, bake it in the Oven, and serve with a sharp Sauce, or stewed Greens.

Pain A La Flamonde - A Flemish Loaf

Cut a Cabbage in four, scald it, and press out the water; then tie it, and braze it with about half a pound of pickled Pork, half a dozen links of Sau-sages, a faggot of Parsley, Shallots, one clove of Gar-lick, two of Spices, and Broth; when done enough, take out the foggot, and add two spoonfuls of Cullis; reduce till the Sauce is quite wasted, and let it cool; garnisha Stew-pan round with Paste, and put the Ragout in it; cover it over with Paste, and make what design you please upon it; bake it in the oven about an Hour, then pour a good Sauce into it, and cover it up as if whole.

Crepinettes De Godiveau

The Godiveau is Forced-meat made of Veal, as it is often prepared for Petits Pàtés; which when prepared, you may roll in Cowl, and either broil, fry, or bake in the oven: Dip them first in Oil or Butter, with Bread Crumbs or without: They are best fried, and served dry.

Gateau De Veau En Crépine - Veal Cake In Cowl

Make a Forced-meat as the preceding, then cut a Knuckle of Veal into small pieces like Dice; add a few Pistachio-Nuts, swect Almonds, Pepper, Salt, fine Spices, and three yolks of Eggs; match your Stew-pan to the bigness you would have the Cake, garnish it with slices of Lard upon the Cowl, then put in the Forced-meat, Veal, etc. cover it over with the Cowl, and bake it in the oven in a moderate heat. When done, let it cool in the same pan to serve cold, upon a napkin, or on slices.