657. - Ris De Veau En Caisses

Blanch three sweetbreads, and simmer m a strong, well flavored gravy till quite done. Have ready three round pieces of white paper oiled, and lay them thereon; having left them lightly wetted with gravy, sprinkle over them the finest crumbs or raspings of bread, pepper, salt, and a very little nutmeg; do them slowly on a gridiron, and serve in the cases. Any of the vegetable sauces may be served with them.

658. - Garniture En Ragout

Having prepared and blanched sweetbreads of veal or lamb (house-lamb is the best), liver of lamb and rabbits, truffles and mushrooms, simmer gently half an hour in rich veal broth; then divide the several articles into fit bits for helping, and stew the whole until very tender. If, when finished, the gravy wants consistence, boil up in it a good piece of butter rolled in flour. Season it fifteen minutes before serving, with white pepper, salt, and nutmeg only. Have ready and hot, forcemeat balls, in which finely scraped ham, beef suet, the breast of a fowl, or cold veal, are the principal ingredients.

It may be served in a tureen as soup, or in an ornamented crust previously baked. If to be white, beat as many yolks of eggs as the quantity may require, and, simmer in the ragout two minutes: it must not boil. Sometimes one or two whole pigeons, nicely prepared, form a part of this much admired dish, which in one way or other is rarely omitted on well covered tables.

659. - Veal Cake

Bone a breast of veal, and cut it in slices; cut also slices of ham or lean bacon, and boil six eggs hard; butter a deep pan, and place the whole in layers one over the other, cutting the eggs in slices, and seasoning with chopped herbs and cayenne pepper, and wetting the herbs with anchovy or other highly-flavored sauce. Cover up the whole, let it bake for four hours, and when taken from the oven, lay a weight upon it to press it well together. When cold, turn it out.

660. - Another

Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pan; shake in a little chopped parsley, some slices of veal and ham, and then eggs again, shaking in after each some chopped parsley, with pepper and salt, till the pan is full. Then put in water enough to cover it, and lay on it about an ounce of butter; tie it down with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. It may be put into a small mould, and then it will turn out beautifully for a supper or side dish.

661. - Another

Chop very finely cold dressed veal and ham or bacon; mix it with a slice of bread-crumb soaked in milk, two onions chopped and browned, a little salt, pepper, and an egg beaten. Put all these ingredients into a stewpan until they are" hot and are well mixed; then oil or butter a mould, put in the whole, and bake it in an oven until it is brown; then take it out, and send it to table with fresh gravy.