Tendrons Of Veal With Cabbage Lettuce, A L' Espagnole

Braize and glaze the tendrons as above. Then take some braized lettuce. (See Entrees of Mutton, No. 18, page 118.) Dish the tendrons en miroton, that is, a tendron and a lettuce alternately, and mask * with an Espagnole.

Tendrons Of Veal En Marinade, Dites Au Soleil

If you have any tendrons that have been sent to table, and are returned untouched, you cannot send them up a second time dressed in the same manner, as they no longer retain their fine colour. Put them into a marinade cuite, and then in paste. (See Paste for frying, page 123.) Fry them of a nice colour, and serve them up with a poivrade.

* Mask, means to cover with the sauce.

Tendrons Of Veal En Chipolata, White

(See deep Dishes, No. 6, page 61.) They may also be served as entrees. Glaze them, and put the chipolata in the middle.

Tendrons Of Veal En Chipolata, Brown

(See deep Dishes, No. 6, page 61.) They are also served as entries, provided you have some deep dishes to contain all the ingredients and the sauce; for otherwise you had better not send them up.

Tendrons Of Veal With The Puree Of Chesnuts

The tendrons are served with all sorts of purees, either of peas, celery, sorrel, onions, mushrooms, etc.; but it is useless to repeat similar observations. Tendrons with a puree must always be glazed, and dished en miroton when served as entrees, with any sort of puree in the middle.

How to Cook Calves Ears

Calves' Ears Farcies And Fried

Take six or eight calves' ears, and let them disgorge. Blanch them, and be particular to clean away all the hair they have inside; then stew them in a blanc. (See Calf's Head, No. 10, Removes.) When the ears are done enough, that is, when they can stand upright, drain them; let them cool; then introduce a farce fine (See Farces Fines, Entries of Fowl a la crime) into the hollow part. Give the ear the shape of a horn. Dip it into an omelette and crumbs of bread twice successively, and then fry them till they are of a fine brown. Serve under them a maitre d'hotel grasse, or love-apple sauce.

Calves' Ears, Love-Apple Sauce

These are to be done the same as above, and particularly when they are very white, otherwise serve them fried.

Slit with your knife the part of the horn all round. Cut the thickest side very flat, that they may stand upright. Dish them en fleurons a blanc, over the love-apple sauce.

Calves' Ears With Green Dutch Sauce

As above, very white, and the Dutch green sauce under it. The green Dutch sauce is a sauce tournee reduced, and a verd de persil in it, with the juice of a lemon and a little Cayenne.

Calves' Ears With The Ravigotte Sauce

Are to be done as those above, and slit in the same manner, and served up with a ravigotte.

How To Cook Calf's Liver

Calf's Liver Larded And Roasted

Take a fine calf's liver of a light colour. Lard it as a fricandeau, and pickle it in vinegar with an onion cut into slices, some stalks of parsley, salt, pepper, thyme, and a bay-leaf. When it has been marinaded for four and twenty hours in the pickle, fasten it on a spit, roast it, and baste it frequently. Then glaze it with a light glaze, as it is naturally of a black colour. Serve under it a brown, poivrade.

Scollops Of Calf's Liver Aux Fines Herbes

Take a nice calf's liver, very white, and cut it into slices,, which pare in the shape of hearts. Then take some fine herbs, parsley, shalots, and mushrooms, and stew them a little on the fire. Then sautez the calf's liver with the herbs over a gentle fire. When it is done on one side, turn it round and season it with pepper and salt. Dish the liver. Put a little flour with the herbs, moisten them with a little gravy and broth, and let them stew for ten minutes. Next squeeze the juice of a lemon; and with this sauce mask the liver that you have dished en miroton.

This to be sure is a common entree, yet it is very palatable. You may put the liver in the sauce; but mind that it does not boil. It is a dish for a breakfast a la fourchette.

How To Cook Les Petites And The Noix Of Shoulder Of Veal

Les Petites Noix D'Epaules De Veau With Sorrel

The petites noix in Paris are generally sold at the rate of half a pound of meat. Ten or even twelve are required for an entree, which is a very dainty dish for those people who know how to eat it. In general they are very fat, for which reason you are forced to send them up to table with the fat, as it keeps the noix mellow. Set them to disgorge as you did the tendrons. Trim a stew-pan with layers of bacon, put in the noix after having blanched them, and give them a pleasing shape. Then moisten with a poele, and stew them for an hour on a very slow fire. Next drain them, and glaze them at two different times. Dish them en cordon, and put the sorrel in the middle.

The Noix Of Shoulder Of Veal With Endive

These are dressed exactly in the same manner as those above; but you put endives, either white or brown, instead of sorrel.

How To Cook Calf's Feet

Calf's Feet Plain

Take some nice white calf's feet, bone them as far as the joint; set them to disgorge, and stew them in a blanc. (See Calf'sHead) When they are done, drain them and send them up quite hot, with parsley and butter in a sauce-boat.

* These are to be found on the side of a shoulder of veal.

Calf's Feet Marinade

Prepare the feet as above. Make a marinade cuite, and some paste for frying. Serve them up with fried parsley or a poivrade in the middle, ( See Sauces.)

Calves' Feet, Farcis En Soleil

Stew a few calves' feet as above. When they are done, drain them. Then take a little farce fine, that is to say, a farce made of all sorts of dressed meat, Sec. eggs excepted, which serve to make the whole, stick together. (In order to prevent too frequent repetitions in a work of this kind, I have shewn the manner of making the different farces in a separate chapter.) When you have stuffed the middle of the calf's feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread twice over; and fry them till they are of a fine brown. Serve them up with fried parsley very green, and send up the brown sharp sauce in a boat.

Calfs Feet, It La Poulette

Stew them in a blanc, like those above. Dish them, and pour the sauce over them. (See No. 27, Entrees of Mutton, for the sauce.) If you were to put them in the sauce, they would not look so well. Mind, drain them well before you put them into the dish.