Calf's Brains A La St. Stephen's Cervelles De Veau A La St. Stephen's

Take some cleansed and blanched calf's brains (vol. i.), cut them into neat slices about a quarter-inch thick, and then into little pieces, dish them on a border of puree of potatoes (vol. i.) that has been arranged by means of a forcing bag and large rose pipe on a hot entree dish; fill up the centre with peas, pour some Tomato puree (vol. i.) round the dish, brush over the brains with a little light thin glaze, sprinkle over this a little chopped lean ham or tongue, arrange some small heart-shaped croutons of bread (see recipe, 'Chicken a la Rubanee ') all round the dish in the form of a border, and serve while quite hot for dinner or luncheon. Sheep's brains are nice prepared in the same way.

Fillets Of Veal A La Boulanger Filets De Veau A La Boulanger

Cut some nice neat slices from a piece of fillet of veal, bat them out with a cold wet chopping-knife, and trim them into neat little rounds about two inches in diameter; season them with salt and coralline pepper. Put into a saute pan one and a half ounces of butter, three sliced onions; place the fillets on these, cover with a well-buttered paper, put the lid on the pan, stand it on the stove and fry the contents for fifteen to twenty minutes; then add to it the juice of two lemons, two chopped capsicums, a bunch of herbs (bayleaf, thyme, and parsley), sprinkle over it one ounce of Creme de Riz, one pint of gravy, a few drops of liquid carmine, two large raw ripe sliced tomatoes, a tea-spoonful of Liebig Company's Extract of Meat, or an ounce of glaze. Return the pan to the fire, watch the liquor boil, then cover with the lid, draw the pan to the side of the stove and let the contents simmer for about an hour, occasionally adding a little more gravy if that in the pan becomes too thick. Then remove the fillets, take all fat from the sauce, and rub the contents of the pan through the tammy; re-warm the fillets in the sauce, dish them up on a border of potato (vol. i.) with the sauce round the base of the dish, and a puree of apples in the centre; serve for an entree for dinner or luncheon.

Apple Puree For Fillets Of Veal A La Boulanger

Put two pounds of peeled and sliced good cooking apples into a stewpan with the juice of two lemons, one ounce of butter, two tablespoonfuls of water; boil to a pulp, rub through a fine hair sieve, re-warm in the bain-marie, and use by means of a forcing bag and large rose pipe. If the apples are juicy do not add the water.

Fillets Of Veal With. Anchovy Butter Filets De Veau Au Beurre D'anchois

Take a piece of lean fillet of veal, cut it into pieces about an inch thick by two inches wide, bat out with a cold wet chopping-knife, then season with salt and Marshall's Coralline Pepper, a little finely-chopped eschalot and raw parsley; steep in warm butter, and dip into freshly-made white breadcrumbs, and grill or broil in front of a brisk fire till a nice golden colour on both sides. Then dish up on a puree of potatoes (vol. i.), place on the top of each a piece of Anchovy butter (vol. i.) about the size of a walnut, and place in the centre of the butter a prepared farced olive and a filleted Christiania anchovy. Sprinkle over, by means of a paste brush, some warm glaze, and serve at once for dinner, or luncheon, or breakfast.