Select a good kernel from a fat calf, retain the udder and pare the fleshy part of the kernel which is not covered; trim nicely and remove the skin that covers the meat and stud it over with square pieces of truffles one inch long and pointed on one end; salt the meat lightly and cover the studded part with some slices of fat pork, tying them down. Lay the kernel in a deep sautoir lined with fragments of suet or fat pork, and pour over a little melted butter and a little stock (No. 194a), let cook in a moderate oven for two or three hours according to its size, basting it with the drippings in the pan. When done, untie and dress it on an oval dish, surrounding the meat with duchess potatoes (No. 2785), laying them in a long square; glaze over with a brush and serve separately a sauce-boat of brown sauce (No. 414), reduced with a part of the stock, Madeira, white wine and chopped up truffles.

(1521). Kernel Of Veal With Thickened Gravy (Noix De Veau Au Jus Lie)

Take a kernel of veal, keep the udder whole and set it between two white cloths to beat it down with a cleaver; pare a third of the kernel by removing the fat and sinewy skin, then lard the meat with lardons (No. 2, Fig. 52). Line a saucepan with slices or fragments of veal, place the kernel on top with a few onions and sliced carrots, and lay at the side a bunch of parsley and chives; moisten with stock (No. 194a), cover with buttered paper and let boil, then put on its lid and set it in the oven for an hour and a half to two hours basting it often - the time for its cooking depends on the quality and the size. When done, drain and strain the stock. Skim off the fat. reduce it to a glaze; use some of it to glaze the kernel, and to the remaining part add one pint of espagnole (No. 414). Dress the kernel, pour some of the sauce around and serve the balance in a sauce-tureen. Serve separately a sorrel garnishing (No. 2818), a Romaine garnishing (No. 2816), a chiccory garnishing (No. 2729) or a spinach garnishing (No. 2820).

Fig. 329.

(1522). Kernel Of Veal With Half-Glaze (Noix De Veau A La Demi-Glace)

Select a kernel of veal as white and fat as procurable; raise carefully with the tip of a knife the swollen skin covering a part of it. then lay it on the table and press the meat down with the left hand while slipping the blade of a very sharp knife between it and the skin, pressing the knife slightly against this skin; pare the meat all around into an oval shape, and lard the entire surface with medium-sized lardons (No. 2, Fig. 52). Three and a half hours before serving put some minced carrots, onions and slices of lean ham into a buttered deep sautoir, the kernel of veal on top and a pint of stock (No. 194a), let this come to a boil and reduce to a glaze; moisten again to two-thirds of its heighth with stock, cover with buttered paper, boil and place it in the oven, basting over occasionally; three-quarters of an hour before serving, remove the lid and paper covering the meat and glaze the latter. Dress the kernel and serve in a sauce-boat the stock passed through a silk sieve, the fat removed and reduced to a half-glaze.

(1523). Small Kernels Or Nuts With Macedoine (Noisettes De Veau A La Macedoine), Small Kernels)

- A small gland enveloped in fat, found in the shoulder of veal near the joint of the two large bones, on the left of the plate bone. This kernel is the size of an ordinary walnut, and is considered a tidbit morsel. Procure sixteen of these kernels, soak them on the corner of the range for two hours, without boiling, then parboil, refresh and drain well; lay them under a weight, pare them oval-shaped, and put them into a sautoir lined with slices of fat pork and moistened with a mire-poixstock (No. 419) made with either white wine or Madeira: let cook for three-quarters of an hour; a quarter of an hour before serving, drain off, strain and skim the stock; pour it back over the kernels and reduce the whole to a half-glaze; dress in a circle, tilling the center with a macedoine of vegetables (No. 680); pour the half-glaze over the kernels and serve.