882. Noix* Of Veal, A La Regence

In this case the udder must be left adhering to the noix, or cushion of veal; it must be neatly trimmed, and the udder made to represent the form of a half-moon, with the lean part (within the inner semicircle) smoothly pared, and larded in the same manner as a, fricandeau. This should then be placed in an oval stewpan upon a bed of vegetables, covered with layers of fat bacon, moistened with half a pint of Sherry or Madeira, and about a pint of good stock. The udder must be covered with layers of fat bacon, to preserve it white; then place a thickly-buttered paper over all, and cover with the lid. The noix must be very gently braized on a slow-fire, or in the oven, and frequently basted with its own liquor, - care being taken that the larding is nicely glazed; when nearly done the bacon must be removed from the udder, and the noix placed in its dish; garnish it round with a Financiere ragout (No. 188), incorporated with the glaze from the noix, stick three ornamental silver skewers, previously garnished with a large truffle, cock's-comb, and a cray-fish, in the udder; glaze the larding, and serve.

* Noix is the French technical term for that part of a leg of veal generally used for fricandeaux; the English term for which is cushion, or mouse-piece.

883. Noix Of Veal, A La Toulouse

Prepare this as in the foregoing case, and when dished up, garnish with a white Toulouse ragout (No. 87), using Allemande sauce for the purpose; stick in three ornamental silver skewers, garnished with a large cock's-comb, a truffle, and a decorated quenelle ; keep the udder white, glaze the larding and serve.

Note. - This entree may also be served with a garnish of prepared vegetables a la Macedoine (No. 143).

884. Grenadins Of Veal, With Spinach, Etc

Trim a fricandeau piece of white veal, and cut this into eight or ten fillets, beginning at the thick end ; these must be flattened with a cutlet-bat dipped in water, and trimmed somewhat in the shape of fillets of fowl. They should then be closely larded with fat bacon, placed in neat order in a deep sauta or fricandeau pan, upon a bed of sliced vegetables covered over with layers of fat bacon ; moisten with sufficient good stock, just to reach up to the larding, place the buttered paper, and cover with the lid. The grenadins will require to be braized for about one hour and a quarter, during which time they must be frequently basted; when nearly done, remove the paper and glaze them. Next, drain them on a napkin, trim them, and dish them on a foundation of force-meat, in close order; fill the centre with some puree of spinach, pour some half glaze round the base of the entree (made with the liquor from the grenadins), and serve.

Note. - Grenadins may also be garnished with all kinds of ragouts and vegetable garnishes directed to be served with fricandeaux.

885. Tendons Of Veal, With Stewed Peas

Tendons of veal consist of that part which lies along the breast end of the ribs, forming an opaque gristly substance, which in the ox becomes bone. To extract these, an incision must be made right down the extreme edge of the breast of veal, without damaging the tendons, which should then be laid quite bare with the knife up to the commencement of the ribs, where they must be divided from them. The bony part, if any remain, must be pared away, and the tendons put to steep in water for an hour or so. They must then be tied up securely with string, and put to boil in the stockpot for about four hours; or else, if there be no stockpot boiling at the time, place thorn in a stewpan, with the usual complement of vegetables and seasoning, covered over with a buttered paper; moisten with three quarts of fresh broth or water, set them to braize on a slow fire, for about four hours, and when done, put them in press between two dishes, until they are cold. The tendons must then be cut slantwise, into rather large scollops, measuring about two inches in diameter, and when neatly trimmed, should be placed in a sauta-pan with some half glaze to warm them in. Twenty minutes before sending to table, put the tendons in the oven, or on the stove-fire, to simmer for ten minutes; then allow them to boil briskly, so as to reduce the glaze, in which they must be gently rolled, to make it adhere to them; dish them up in a close circle upon a base of quenelle force-meat, fill the centre with stewed peas, pour a little thin Eapagnole sauce into the sauta-pan. to be mixed with the glaze by boiling, use this to put round the entree, and serve.

Note. - Tendons of veal prepared as above, may also be served with every other kind of dressed vegetable garnishes, as well as with all sorts of pure'es of vegetables; for making which, see those articles.