à l'Anglaise is a fricassee of veal dressed with fried bacon.

à l'écarlate is dressed with tongue.

aux oeufs pochés is served with poached eggs. Blanquctte de veau is a white fricassee of veal. Côtelettes de veau

à l'Américaine are veal cutlets braised, coated with

Mayonnaise sauce, and served cold with iced tomatoes.

à la Boulanger are saute, and served in tomato sauce with a purée of apples in the centre of the dish.

à la Bretonne are breadcrumbed and fried, and served with a purée of turnips.

à la Drayton are thickly coated with a rich brown sauce, breadcrumbed and saute.

à la Financière are larded, braised and glazed, and served with Financière sauce.

à la Holstein are breadcrumbed and fried, and served in a brown sauce, garnished with hard-boiled egg, anchovies, gherkins and capers.

à la Maintenon are coated with a sauce or savoury custard made with chopped mushrooms and ham, and are baked or grilled in papers. This dish is sometimes prepared with little slices of veal fricandeau.

Côtelettes de veau

à la Maréchale are breadcrumbed with grated cheese mixed with the crumbs, fried, and served with orange sauce.

à la Marquise are covered with a slice of ham and a coating of forcemeat, bread-crumbed and fried, and served in a white sauce with chopped ham.

à la Princesse are braised in white stock, coated with Mayonnaise sauce, and served cold with salad and aspic jelly.

à la Reine are breadcrumbed and broiled; served with truffles and mushrooms, and clear gravy.

à la Russe are spread with a preparation of horseradish, breadcrumbed, with grated Parmesan mixed with the crumbs, and fried; served with thin tomato sauce.

à la St. Clair are served with slices of fried ham, and tomato sauce.

à la St. Garat are larded with bacon and tongue, and braised; set in aspic ornamented with hard-boiled egg, truffles, etc., and cut out; served cold.

à la Ste. Lunaire are larded, saute and glazed, laid on artichoke bottoms stuffed with a puree of mushrooms, and served with a rich brown sauce.

à la sans facon are breadcrumbed, with chopped shallots and parsley mixed with the crumbs, broiled, and dressed round mashed potato.

à la Talleyrand are seasoned with chopped mushrooms and shallots, and cooked and served in a white sauce with lemon juice and chopped parsley.

Côtelettes de veau aux champignons are larded, braised and glazed, and served with a puree of mushrooms. They are also served with tomato, Jardinière, or other sauce, or with dressed cucumber or asparagus, and named after the sauce or garnish with which they are served. Larded veal cutlets are often called Grenadins de veau instead of côtelettes.

en papillotes are soaked in oil with lemon juice, mushrooms and herbs, wrapped in papers, and cooked in the seasoned oil.

Crème de veau is a cream of veal steamed in a mould.

à la Jardiniere is steamed in a mould ornamentally lined with vegetables, and served with a thin brown sauce; this dish is frequently called Chartreuse a la Bourgeoise.

à la Périgueux, it is served with Périgueux sauce.

à la Richelieu, it is steamed in a mould lined with chopped truffles, and served with truffle sauce. These creams are also steamed in small timbale or bombe moulds. They may be lined in the same manner, or served with sauce or a vegetable garnish, or a la Bourgeoise, with mixed vegetables.

Croustades a la are little pastry cases filled with Napolitaine minced veal in a white cheese sauce.

Escalopes Ecos- are slices of veal seasoned with saises spice, served in a savoury sauce, garnished with rolls of fried bacon, forcemeat balls, and lemon.

Haricot de veau

à la Citoyenne is a haricot of veal, dressed in tomato sauce, garnished with mushrooms and little rolls of fried bacon. à la Normande is dressed in a white sauce with herbs and green peas.

Medaillons de veau are slices from a galantine of veal, en belle vue coated with a white sauce, and served on an aspic border with a salad in the centre.

Olives de veau are slices of veal spread with forcemeat, rolled and stewed.

à l'Alexandra are slices spread with forcemeat and olives, rolled and stewed, and served with macaroni, garnished with stewed tomatoes, French plums and olives.

à la Belle are stuffed with a savoury custard

Eugenie with chopped bacon, truffles and pistachio nuts, and are cut in halves and served on a spinach border with a clear brown sauce with wine.

Pain a la consists of layers of slices of veal,

Francaise bacon and calf's liver, in a mould of aspic.

Pain, or Gâteau, is a mould of rice with a preparation de riz à la of minced or pounded veal in the

Ménagère centre.

Pain de veau is a mould of minced veal. Served a la Napolitaine it has a white sauce with cheese.

Petites gelées a la are composed of minced veal in Bourgeoise white sauce set in little moulds of aspic, and garnished with a vegetable salad.

Petits pâtes a la are small patties filled with veal Bourgeoise forcemeat.

Petiis pâtes a la are rice patties filled with minced Turque veal in white sauce with currants or sultanas.

Pilau de veau à la Bombay is veal cut in small pieces, and dressed with savoury rice with spice and raisins; it is garnished with slices or divisions of oranges, and shreds of lettuce and of orange peel.

à la Madras is dressed with curried rice, spice and raisins; garnished with rolls of fried bacon.

Quenelles de veau

à l'Americaine are poached quenelles of veal forcemeat, coated with a red sauce, set in little cases of cooked cucumber, and served with a ragoût of mushrooms and truffles in the centre, and a red sauce.

à la purée de are quenelles of veal served with a champignons puree of mushrooms. They are also served au jambon, with ham sauce, with brown or white sauce, or with any dressed vegetable. Chaudfroid de are cold quenelles served with a comquenelles a la pote of cherries, or with cherry