(1487). Breast Of Veal A La Bourdaloue (Poitrine De Veau A La Bourdaloue)

Remove the bones from a breast of veal without touching the gristle; pick the skin with a trussing needle to extract all the air, and season it on the boned side; roll it up lengthwise and tie. Cover the bottom of a saucepan with a few minced vegetables, lay the breast on top. salt lightly and moisten to half its height with some unskimmed stock (No. 194a); add a bunch of aromatic herbs, put on the lid and let the liquid reduce to a glaze; remoisten to half its height and finish cooking the meat in a moderate oven, turning it over frequently during the time so that it gets a fine color all over. Before serving drain, untie, and keep it warm, while stirring into its gravy half a glassful of white wine; let boil, strain through a sieve, free it of its fat and thicken with a brown sauce (No. 414). Dress the meat on a long dish and garnish around with veal quenelles, and small canapes garnished with chopped up ham, serving the sauce separately.

(1488). Breast Of Veal A La Mondoux (Poitrine De Veau A La Mondoux)

Procure a white and fat breast of veal; cover a baking pan with minced carrots and onions, fragments of fat pork and a garnished bouquet; lay the breast on top, moistening to its heighth with stock (No. 194a); first boil then cook it in a slack oven for three hours, being careful to turn it over several times during this period. When the breast is well done, remove the hard ribs, leaving on the gristle; set it under a weight, and when nearly cold bread-crumb them English style (No. 13). Butter liberally a baking sheet, lay the meat on top. sprinkle over with more butter, then brown it nicely in a slow oven. Dress on a long dish and range around a garnishing composed of tomatoes cut in halves and the moisture extracted, shredded green peppers, chopped onions and a clove of garlic, the whole fried in butter and diluted with a little veloute (No. 415), nicely seasoned and besprinkled with chopped parsley.

(1489). Breast Of Veal Au Gastronome (Poitrine De Veau Au Gastronome)

Select a fine breast of veal as long and wide as possible; remove the red bones covering the gristle, prick the skin with a needle, and lay a towel over the meat, then with a cleaver strike the top with a few blows so as to expel the air; slip the blade of a knife between the skin and ribs, as far as the gristle and the ends, and fill the space in with a veal quenelle forcemeat (No. 92) to which has been added very finely chopped chives and red beef tongue: sew up the skin quite close to the rib bones to give it its original shape. Butter the bottom of a roasting pan; cover it with minced carrots and onions and a garnished bunch of parsley, lay the breast on top, spread it over with good fat and pour in a pint of stock (No. 194a) or water. Two and a half hours before serving put the breast into a moderate oven, baste it occasionally, glaze it of a fine color and serve it with the half glaze (No. 400), poured over and gastronome potatoes (No. 2789) around.