(1795). Kernel Of Pork A La Cavour And With Noodles - Sliced (Tranches De Noix De Pore A La Cavour Et Aux Nouilles)

Cut from the kernel part of a young, fresh pig, some slices to weigh four ounces each, beat to flatten to half an inch in thickness, then trim them round-shaped; they should now weigh three ounces each; season with salt, pepper, and nutmeg, saute them rare. Reduce some thick espagnole ( No. 414); add to it fine cooked herbs (No. 385), and let it get cold; cover both sides of the slices with this and roll them in bread-crumbs, then immerse in beaten eggs and roll in bread-crumbs for the second time; smooth the breading nicely and fry in clarified butter. Have a spaghetti garnishing containing shredded mushrooms, clear gravy (No. 414), and ready prepared tomato paste, to be found at Italian grocers, and grated parmesan; pour this macaroni on a dish and dress the slices of pork on top. These slices may also be dressed on top of a garnishing of noodles fried in butter, and serve a tomato sauce (No. 549) and half-glaze sauce (No. 413) separately.

(1796). Loin Of Pork A La Reglain (Longe De Porc A La Reglain)

Trim a loin of pork cut off from the first, rib as far down as the ham, leaving but a quarter of an inch of fat on its surface; rub this over with salt and leave it so for twenty-four hours: wash, drain and wipe, then set it in a saucepan with melted fat, minced onions and garnished parsley. Place the saucepan on the fire to brown the meat slowly, and when a fine color moisten to a quarter of its height with stock (No 194a), bring to a boil and finish cooking in the oven. Half an hour before serving plunge one pound of rice in boiling water: set it on the fire and at the first boil take it off to pour in some cold water to stop the boiling, then return it to the fire and remove again at the first boil, now cover the saucepan and leave the liquid to simmer without letting it actually boil for ten minutes longer. Pour the rice on a sieve, drain it well and put it back into the saucepan with half the meat stock; boil it up then set it in a moderate oven; the rice ought to ab-sorb the stock, and when well cooked press it into a border mold (Fig. 139) previously dipped in cold water, then unmold it.

Cut the loin up into about two ounce pieces without any bones and scarcely any fat; pare them into quarter inch squares; reduce the remaining stock with as much veloute ( No. 415), add the meat, season with a dash of prepared red pepper (No. 168), heat well then dish the meat up inside a border and pour the sauce over; dredge with chopped parsley and serve.

(1797). Quarter Of Pork Valenciennes (Quartier De Porc A La Valenciennes)

Have a quarter of a young pork, sailed for eight days without any saltpetre, and when ready for use wash it well in cold water; remove the hip bone, tie it up and cook it in water; when three-quarters done drain, suppress the rind and finish cooking in the oven, and glaze with some clear gravy (No. 402) and white wine. Dress it on a long dish, trim the handle with a frill or ruffle (No. 10) and garnish around with risot (No. 739) in which two pounds of sausages have been boiled, finishing with a pinch of Spanish red pepper; at each end lay stuffed tomatoes (No. 2842), the rice on the sides, the slices of sausages on top. Cover the meat with an espagnole sauce (No. 414) well reduced with tomato sauce (No. 549) and seasoned with prepared red pepper; (No. 1G8); serve at the same time a sauce-boat of the same sauce.