Eggs A La Crime En Surprise

Take a dozen of eggs boiled hard and cut them in two. Then take out the yolks and rub them through a hair sieve. Chop the whites very fine, and make a sauce a la crime, which is marked the same as melted butter, except that you moisten it with cream. When the sauce is well done, add to it a lump of butter, throw the chopped whites into the sauce, and season it well. Lastly, pour the sauce and whites into the dish, and cover the whole with the yolks, which you baste with a little butter, and make them brown with a red hot shovel or salamander.

Hochepot Of Rump Of Beef

Beef tail is very good eating, but in general it is seldom sent up as an entree, although en hochepot et en haricot (see Sauces) they may be served in a deep dish. The beef tail is to be cut in the joints, and left to disgorge in water. It must next be blanched. You then let it cool, and put it between layers of bacon, to prevent its getting black. Moisten and season it with carrots, onions, etc. When done, drain it, and serve up with the sauces above-mentioned. Observe that this dish must be well done, as the meat must detach itself freely from the bones.

The Same, En Haricot Brun

Braize as above, and cover with haricot brun. (See Sauces.)

The Same, With Green Peas

The same as above; mask with green peas, No. 7, page 61.

Breast Of Lamb With Green Peas, Brown

Braize the whole breast; when it is done take out the small bones, flatten it between two dishes, and let it cool. Next cut it into the size of small chops, and warm it in some of the liquor in which the breast has been braized; lastly, drain and glaze it, and cover it with your peas in the following manner.

Take some very fine peas, which you handle in water with a little fresh butter; drain them, then sweat them over a very slow fire, with a small slice of ham, and a bunch of parsley and green onions. When they are nearly done, take out the ham, and the parsley and onions ; reduce them with two spoonfuls of Espagnole and a little sugar. They are used to mask the meat If you have no Espagnole, put a tea-spoonful of flour with the peas, moisten with some of the liquor which has braized the breast of lamb or mutton; reduce it, and season with salt and pepper; mind that the sauce must be very short.

Breast Of Lamb With Peas, White

Take a breast of lamb, which braize as above. Stew the peas also in the same manner; but instead of using the Espagnole you must use the sauce tournee. When you have no sauce tournee, a small bit of butter, and a tea-spoonful of flour, will answer the same purpose ; moisten with broth only. Thicken your sauce with the yolks of two eggs, that it may look whiter. (See Sauces.)

Breast Of Mutton En Haricot

Braize the breast of mutton as you would do any other meat; when done, take out the small bones and let the breast cool. Then have the meat cut into hearts ; warm them again separately in a little of the liquor, and after having drained them, mask them with the haricot. (See Sauces:)

Breast Of Mutton En Hochepot

Braize* it as above, and mask it with a hochepot. (See Sauces.)

* Braizes in general. - It is necessary to observe, that every thing which has the name of braize, must be done thoroughly, and most likewise be seasoned with vegetables, spices, sweet herbs, etc. Braizes belong rather to a common style of cookery, but to be made in their perfection, they are one of the difficulties of the art; they require so much care and such constant attendance, as to be very often neglected in a gentleman's kitchen. I shall name those things that are in most frequent use, and are of the class of braizes, viz. Fricandeauz, sweet-breads, mutton a la soubise, tendons of veal in all their styles, galentines, cotelettes a la dreux, ditto a la chalon, partridges with cabbage, pheasants ditto, rump of beef, breast of ditto, leg of mutton, etc. etc are all braized. Everything that is termed poiile, must have its proper time to be done; and as the poele must preserve the colour of the fowl, and sometimes even whiten it, it is not an easy matter to make it in perfection.

How to Cook Tendons Of Veal Soup

Tendons Of Veal With Peas

(See entrees de Veau.) I mention them here, only because they are sent up in deep dishes. The peas are prepared as above. (See Sauces.)

Tendons Of Veal, En Haricots Vierges

Braize them as indicated (entrees of Veal), and mask them with an haricot vierge. (See Sauces.)

Tendons Of Veal En Chipolata

Braize the tendons as above. The chipolata is made in the following manner. You have some chesnuts ready peeled and boiled; take a few small sausages, some small onions stewed very white, likewise bits of bacon, the breast part, cut into corks, and also stewed white, and some mush* rooms, which you stew with some sauce tournee. When the sauce is in a proper state of forwardness, thicken it; put in all the ingredients, and after having dished the tendons in the shape of a miroton, or one upon another round the dish, put the chipolata into the middle, but keep some of the sauce to mask the tendons. You may add some cocks'-combs, etc. It is almost unnecessary to observe, that all the ingredients of the chipolata must be done separately, and put into the sauce when ready to serve up. When you want to serve the chipolata white, you must use white sauce instead of brown; the motive for having two colours is, that sometimes in spite of your endeavours to keep the tendons very white, as well as all the other ingredients, you can only succeed in obtaining a darkish colour; in that case, you must make the chipolata brown.