Pieds De Veau De Plusieurs Façons - Calves Feet Of Different Fashions

Calves Feet in a plain way are boiled like the Chaudrons, and eaten with a sharp Sauce. When plain boiled, you make them a là Poulette, viz. a white Fricassee; (also en Menus droits, viz. cut in small shreds.) If you fry them, split them in two and take out the large bones; soak them in Marinate, then in Batter, to fry or broil.

Pieds De Veau Farcis - Calves Feet Stuffed

Bone them quite, and stuff them with Forced-meat, made of whatever you please; tie them in slices of Lard with packthread, boil them lowly in Broth and white Wine, sweet Herbs, Cloves, Roots and Onions; serve with what Sauce you please. When thus boiled or brazed, they may be broiled, being first dipped in good Batter, or sprinkled with Bread Crumbs.

Pied De Veau Au Citron - Calves Feet, Lemon Sauce

Take Calves Feet plain boiled, put them into a Stew-pan with a little Oil, half a Lemon, sliced and peeled; as much Broth and Cullis as will simmer on a slow fire for half an hour; take them out and wipe them dry; sift the Sauce, skim it well, add a bit of Butter and Flour, a little Cullis, a pounded Anchovy, and half a Lemon squeezed; or cut the other half of the Lemon into dice.

Ris De Veau De Plusieurs Façons. Calves Sweet Breads Of Different Fashions

Sweet Breads are very useful in many dishes; as in Pies, Ragouts, and fricassees; they are also used either fried, roasted, or broiled; they must be soaked in warm Water an hour or two, then scalded in boiling Water, about a quarter of an hour or more; which the Butchers call Setting, to make them keep the longer.

Ris De Veau A La Duchesse - Calf's Sweet Bread A La Dutchess

Scald it, and lard it with fine Lard; put in the middle a little Farce called Salpicon, made with Mush-rooms, Truffles, or fat Liver; few it up and boil it in good Veal Broth; reduce the Sauce to a Glaze, and serve with a Wine Sauce, Orange, or any other. It is also served with any sort of stewed Greens, being glazed like a Veal Fricandeau.

Ris De Veau Au Consommée - Calves Sweet Breads, With Rich Cullis Sauce

When the Sweet Breads are well scalded and trimmed, put them into a Stew-pan, with a small quantity of good Consommee, a fagot of Parsley, a few Chibols, Chibols, one clove of Garlick, two of Spices, a glass of white Wine, a slice of Ham, Pepper and Salt; when they are done, skim the fat off the Sauce, sift it thro' a sieve, and reduce it to a middling Sauce consis-tence, adding a small quantity of fine chopped Parsley: When ready to serve, pour it over the Sweet Breads, with a Lemon Squeeze; if the Wine does not make the Sauce sharp, or relishing enough.

Ris De Veau En Cristeaux - Calves Sweet Breads En Cristeaux - So Called From The Sauce

Braze the Sweet Breads till very tender, with a few slices of Fillet of Veal, Ham, and larding Bacon, a few Cloves, Chibol, whole Pepper, Salt, and several sli-ces of peeled Lemon to keep them white, and give the Braze a good taste; when they are done, take them out to drain, and cut each into four pieces; skim the Braze of its fat, and add some good clear Cullis or very good Broth, two or three raw Eggs, (shells and all together) boil it till it clarifies, and sift it as in all other jellies; put the bits of Sweet Breads in any kind of moulds, with a sufficiency of the Jelly while it is yet liquid, to cover the whole; or you may place them in a Dish intermixed with any thing of different colours, to give it a better look upon the Table. If you put them in moulds, just dip them a moment in warm Water, and they will very readily turn out, Ris de Veau out fines Herbes.