(1505). Stuffed Ears, Tomato Sauce (Oreilles Farcies A La Sauce Tomate)

Cook three or four small and very clean calves' ears in stock (No. 182); drain and leave them till nearly cold, and when properly wiped, shorten and divide each ear into two parts: pare nicely, season and stuff these halves by covering them over with a thick baking forcemeat ( No. 81 ) mixed with a third of its quantity of veal quenelle forcemeat (No. 92), and a few spoonfuls of cooked fine herbs (No. 385); smooth them down nicely and roll the half ears into white breadcrumbs, dip them in beaten eggs, bread-crumb once more, and plunge into very hot frying fat to brown while heating; drain, salt, and dress them on a folded napkin with fried parsley. A tomato sauce (No. 549), should be served separately.

(1506). Calves' Feet, American Style (Pieds De Veau A L'Americaine)

Dry and singe six calves' feet; split them in two to suppress the middle bone, return them to their original shape, and tie them together, then parboil for ten minutes; remove, drain, and put them back into a saucepan with water, salt, carrots, and onions, a bunch of parsley garnished with thyme and bay leaf, whole peppers, and cloves; let this cook on a moderate fire for one hour and a half. Fry in some lard, a few celery roots, onions, and ham cut in dice; moisten with the above stock and white wine, add to it the feet, and when well cooked, which will take about three hours, drain and bone them; season over with salt, mignonette, and nutmeg, and place them under a weight; when cold, pare, besprinkle with finely chopped parsley and shallots, then dip them in eggs, then in bread-crumbs and fry over a slow fire for fifteen minutes, basting them with melted butter. Dress and serve with a separate sauce-boat of espagnole sauce (No.414)and veloute sauce (No.415), half of each, seasoned with curry, and thickened with egg-yolks.

(1511). Paupiettes Of Fillet Of Veal A La Whittier (Paupiettes De Filet De Veau A La Whittier.)

Blanch some small heart sweetbreads; cut them up into inch squares. Pare three fillets of veal, cut them into eighth of an inch lengthwise slices, flatten them slightly and pare into oblongs, four by two and a quarter; lay them on the table, season and spread over with a forcemeat prepared as follows; Chop up the parings of the meat with the same weight of fat pork; mix in cooked fine herbs (No. 385), bread-crumbs, egg-yolks and chopped up ham, season, roll up each paupiette, wrap them in sheets of buttered paper and tie them at both ends the same as a boned turkey, braise these for one hour and a half, unwrap, glaze and dress on a well-buttered bechamel sauce (No. 409). Fry the sweetbreads on a brisk fire, add to them some raw fine herbs, meat glaze (No. 402) and the juice of a lemon, dress them in the middle of the paupiettes.

(1528). Leg Or Haunch Of Veal, A La Miribel (Cuissot De Veau A La Miribel)

Bone as far as the joint, a medium sized haunch of veal; sew it up oval-shaped, and lay it in a braziere lined with fat pork and vegetables; moisten with a pint of broth (No. 194a), let fall to a glaze and moisten again to half its heighth with broth or water, season, cover with a buttered paper and let the liquid come to a boil, then reduce it to half, and set it in the oven to cook slowly while basting and turning it over every half hour; it will take three hours to cook properly. Dress, glaze it nicely and pour into the dish half of the reduced gravy serving the remainder in a sauce-tureen, having it added to the same quantity of tomato sauce (No. 549) and then reduced. Send to the table at the same time a dish of vegetables composed of fried cauliflower, fried egg-plant, fried potatoes and rice croquettes.