Marrow Fritters, D'Uxelles Style

Cut beef marrow into slices an inch thick. Let stand two hours in cold water. Cover with water, just below the boiling point, and let stand about ten minutes. Drain and chill. Dip each slice in well-reduced D'Uxelles preparation to coat it thoroughly and set on a plate brushed over with olive oil on ice. When cold and ready to serve, dip each coated slice in fritter batter, or egg-and-crumb it, and fry in deep fat. Drain on soft paper and set on a napkin.

Veal Cutlets, Milanaise

Have slices of veal cut from the best part of the leg (round). With a cleaver moistened in cold water flatten the meat to half its thickness, and, with a cutlet or a round mold for a pattern, cut out pieces of the same shape and size. The shapes cut will be smaller than the pattern when cooked. Egg-and-bread crumb the meat and saute it in hot olive oil or clarified butter or in part of each. Cook on one side, then turn to cook the other side. Cook quickly or the meat will be toughened. Serve macaroni Milanaise in a separate dish. See Chapter IV.

Veal Paupiettes

Prepare the veal as above, but flattening the meat to a thickness of one-fourth an inch. Cut the meat into pieces four inches long by two inches wide. Use the trimmings for a forcemeat. Any of the recipes given for forcemeat may be used. Or, the bits of veal may be chopped with one or two slices of bacon and seasoned with mace or sweet herbs, salt and pepper. Spread the prepared mixture on the pieces of veal, roll each piece like a scroll and tie with string in two or three places, to hold them firm. Braise until very tender. Serve with a puree of vegetables and the braising liquid made into a sauce.