(2284). Escalops Of Sweetbreads A La Careme (Escalopes De Ris De Veau A La Careme)

Braise some unlarded sweetbreads; when cold cut them into slices three-eighths of an inch thick and shape them into rounds an inch and a quarter in diameter; add to them half their quantity of mushrooms sliced thick and a quarter as many sliced truffles, mix with an allemande sauce (No. 4o7), season correctly and dress inside a border of rice, prepared as in No. 737.

(2285). Escalops Of Kernel Of Veal A L'Arnold (Escalopes De Noix De Veau A L'Arnold)

Cut some thin slices from the round bottom of veal, pare them shapely an eighth of an inch thick by one and three-quarters inches in diameter, range in a buttered sautoir on a brisk tire and fry both sides to a fine color, then drain off the butter and replace it by some sherry wine, mushroom catsup, anchovy essence, finely shredded lemon peel, cream and veloute sauce ( No. 415); heat the whole, removing the sautoir at the first boil. Dress the slices of veal, reduce the sauce and pour it over; garnish around with small triangle croutons of bread fried in butter.

(2286). Escalops Of Young Hare A La Roederer, Garnished With Quenelles (Escalopes De Levraut A La Roederer, Garnies De Quenelles)

Prepare the escalops in the following manner: raise the fillets and minion fillets from a young hare, remove all the sinews, and cut them up into escalops; fry in butter with sliced fresh truffles, drain off the butter and detach the glaze with white wine: slice some ham thinly, and from these remove small rounds with a tin tube, adding them to the other ingredients, then heat up the whole without boiling. Drain off the escalops. and dress in a circle of game quenelles (Fig. 75). Reduce the white wine with as much half-glaze sauce ( No. 413), and when this becomes rich and succulent season properly, strain and pour it over the whole.

(2282). Escalops Of Lamb Or Veal A La Habirshaw (Escalopes D'Agneau Ou De Veau A La Habirshaw)

Lift off the fillet from a loin of lamb or veal, remove all fat and sinews, cut it up into small slices three-sixteenths of an inch thick, flatten, pare and shape them into rounds; they should each weigh one ounce after being trimmed; fry these in butter over a brisk fire, drain off the butter and add salt, pepper, minced cepes, meat glaze (No. 402), a spoonful of Madeira wine and chopped parsley. Cut some cucumbers across into an inch and a quarter thick slices, and remove from them pieces with a column tube an inch and a half in diameter, pare and take out the insides with a smaller tube, three-quarters of an inch in diameter; line a baking sheet with thin slices of fat pork, lay the cucumbers ou top and fill in the insides with cooked fine herbs (No. 385). into which mix a little chicken quenelle forcemeat (No. 89); cover over with more slices of pork and cook them slowly in the oven; when the cucumbers are sufficiently done dress them in a circle which will form a border and fill the inside with the escalops.