Veal

Carré de veau à la Bonrgeoise is a neck of veal stewed with vegetables.

à la Bruxellaise is roasted, and served with Brussels sprouts and white sauce.

à la Milanaise is braised, and served with a Milanaise garnish.

à la Printanière is served with spring vegetables.

à la purée de is served with stewed celery, and

(Herts celery sauce.

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

au naturel is stewed, and served in the sauce with chopped gherkins and vinegar. Filet de veau

à la Chipolata is a veal steak braised, and served with balls of sausage meat, fried bacon, and tomato sauce.

à la crémiere is dressed with poached eggs, and

Bechamel sauce with cream.

Fricandeau de veau is a piece of fillet of veal larded on one side with thick strips of bacon, on the other side with fine ones, and braised. Galantine de veau is a galantine of veal. It is served cold, garnished with aspic. Jarret de veau

à la Mancelle is a knuckle of veal stewed and served with chestnuts.

sauce pimetit is braised, and served with Capsicum sauce. Longe de veau

à la Cambacères is a loin of veal larded and braised, and served with a border round it of small slices of tongue, truffles and cucumber, and a white sauce with wine and chopped mushrooms.

à la Colonade is boned, stuffed with forcemeat and a tongue, braised and pressed; served cold, coated with cream sauce and aspic, and garnished with tomatoes and little creams of ham.

à la dame blanche is roasted, and served cold with a sauce over it of Bechamel and aspic with Tarragon vinegar, garnished with Indian pickles. This is sometimes called a la Princesse.

à la macédoine is larded and braised, and served with a vegetable macédoine.

à la Montglas is braised, and served with clear gravy or half glaze, garnished with strips of chicken, tongue, truffles and mushrooms.

à la Royale is larded and braised.

à la Strasbourg is roasted, and has slices of Strasbourg or other bacon round it, and Poivrade sauce.

au jambon is served cold, with oval slices of ham and croûtons of aspic.

rotie is roasted and served with gravy.

Noix de veau

à la Bourgeoise is a chump of veal, larded and braised, and served with brown sauce. à la Montpensier is larded with strips of truffles and bacon, and braised. à la potagère is braised white, and served in a white sauce with peas and pieces of cauliflower. à la Trianon is larded and braised, and served with a puree of chestnuts, and clear gravy.

It is also served a l'oseille on a puree of sauce; a la purée de champignons, on a puree of mushrooms; aux epinards, with spinach, or aux petits légumes, with stewed young vegetables and brown sauce. Pâté a l'Italienne is a veal and ham pie, with yolks of hard-boiled eggs, and small balls of stuffing. Pâté chaud de godi- is a hot pie of veal or fowl forceveau meat.

Pâté de pieds de veau is a pie of calf's feet minced with à l'Ecossaise suet and apples, with gravy and wine. Pate de veau au is a veal and ham pie. jambon

Poitrine de veau rôtie is a breast of veal roasted.

à la Soubise, it is served with Soubise sauce.

Quasi de veau à la is the chump end of the loin boned, Pelerine stuffed, rolled and braised, and served in a white sauce with broiled mushrooms. Rouelle de veau

à l'Italienne is a fillet of veal stuffed with a piece of bacon, roasted, and served with Italienne garnish.

Rouelle de veau

à la Pontoise is stuffed, roasted, and served cold with Tartare sauce.

à la potagère is larded and roasted; served with carrots cut in shapes, onions, cauliflower, and brown sauce.

à la Princesse is stuffed with forcemeat and mushrooms, roasted, and served with slices of tongue and bacon, and white sauce with cream.

à la Versailles is stuffed with a tongue and forcemeat, roasted, and served with quenelles, slices of stewed cucumber and white sauce.

aux petits pois is larded and roasted, and served with peas in white sauce.

en thon is larded with fillets of anchovy, pickled, and cooked in oil. Roulade de veau

à la Chipolata is a breast or neck of veal, boned, rolled and braised, and served with Chipolata garnish.

à la Jardinière is served with young vegetables.

en aspic is coated with brown sauce and aspic, and served cold with a mayonnaise of vegetables, garnished with aspic.

Tête de veau

à l'Allemande is a calf's head stuffed, stewed, and served in a white sauce with currants and sultanas.

au naturel is stewed, and garnished with the tongue and brains.

en tortue is cut in pieces, and boiled with vegetables and turtle herbs - basil, marjoram, thyme, bay leaves, etc., and served in the sauce with wine and mushrooms.

farcie is stuffed with forcemeat and stewed.

Timbale à la is a pie of layers of slices of larded

Fraufaise veal, ham, and forcemeat, in a case of pastry.