Scorched Collops

Cut veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cuilis, stewed mushrooms, some blanched truffles, morells, pieces of artichoke bottoms, somes lices of throat sweetbreads, and egg balls. Let them simmer over a slow fire till tender, season to the palate, and serve them up with rashers of broiled bacon round them.

Veal Collops (White)

Cut the collops as for brown, but instead of fryiig, put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace. Simmer them till nearly done, then strain the liquor to some benshamelle, and add the collops with some slices of throat sweetbreads, some cocks-combs blanched, eggballs, pieces of artichoke bottoms, and stewed white mushrooms. Let them stew gently, season to the palate with salt, and make the sauce of a sufficient thickness to adhere to the ingredients.

N. B. Five minutes before the collops are to be served up a leason may be added of eggs and cream-

Calves Brains A-La-Cream

Blanch and wash them free from skin, put them into a stewpan with a gill of veal broth, half a gill of white wine, a blade of mace, two peeled eschalots, and a small fagot of parsley and thyme, simmer them till done. Put them into a deep dish with sippets of fried bread round, then strain the liquor, add to it the yolks of two eggs, and a gill of cream; season to the palate with cayenne pepper, salt, and lemon juice. Let it simmer five minutes, and pour it over the brains.

Calves Ears Glaized

Let six ears be cleaned and blanched, then braize them with a little veal broth, bards of bacon, and slices of lemon to preserve them white, when they are tender wipe them dry, glaize and serve them up with a sauce underneath them made with a pint green peas, stewed and rubbed through a tamis cloth, afterwards add to the pulp half a pint good seasoned cullis. Let them simmer together for ten minutes.

Calves Brains With Oysters

Blanch and clean the brains, then wipe them dry, dip them into yolk of egg and roll them in fine breadcrumbs; afterwards fry them in boiling lard till of a good colour, drain them very dry. Serve them up with some stewed oysters under (either white or brown); and pieces of ham cut the size of a crown piece, to be broiled and put in the dish.

Calves Ears With Parmezan Cheese

Take six ears cleaned and blanched, put them into a stewpan with half a gill of white wine, a gill of veal broth, salt, cayenne pepper, a small bundle of parsley, thyme, and three leaves of basil, an ounce of fresh butter, four peeled eschalots, and one clove of garlick. Let all stew together; when the ears are tender, take them out of the liquor, strain it and add the crumb of two penny French rolls, and pound it in a marble mortar with the yolks of four eggs, half a gill of cream, and two ounces of grated parmezan cheese. "When the ears are cool, fill them with the forcemeat, put them into a dish with a gill of cullis. Then take grated parmezan cheese and fine breadcrumbs an equal quantity of each, mix them together, and put them over the ears; bake them in a moderate heated oven for three quarters of an hour, and if not of a sufficient colour when they are to be served up, brown the top with a salamander.