Veau A La Villageoise - Veal, Peasant Fashion

Cut thin large slices of Veal, season them with Pepper, Salt, fine Spices, Parsley, and Shallots; cut also thin slices of Ham, dip them in Eggs, and lay them upon the Veal, wrapping the Ham therein; and boil them with a glass of white Wine, and as much Broth. When done, skim and sift the Sauce, and serve without adding any thing else to it.

Bagatelles De Veau, Trifles Of Veal

Cut thin slices of Veal, season them with fine Spices, chopped Truffles or Mushrooms, Parsley, Shallots, and fine Oil; roll them up like Sausages, with all the seasoning in the inside; tie them up, and simmer them with a glass of white Wine, and two spoonfuls of Cullis; sift the Sauce to serve upon them.

Filets De Coulis A La Bechamel - Fillets Of Cullis-meat Bechamel-sauce

TO make aSide-dish in a hurry, or instead of a spoiled one, pare the brown off the Cullis-Meat, and cut it in small fillets; simmer it a moment in Bechamel-Sauce, which you will find among the Sauce articles. - You may also serve it in different relishingSauces.