897. Veal And Ham Scollops, With Italian Sauce

Procure about 1 lb. of veal, either from the leg, the chump-end of the loin, or best end of the neck; cut this into round or oval scollops, season with pepper and salt, and place them in a sautapan with some clarified butter: an equal number of similarly-cut scollops of ham may either be put with these, or separately. Fry the veal and ham scollops nicely brown, pour off the grease, add the brown Italian sauce (No. 12) and some button-mushrooms; simmer the whole together for three minutes, dish them up, alternately placing a scollop of veal with the ham ; fill the centre with the mushrooms, pour the sauce round the entree, and serve.

898. Scotch Scollops

Trim the scollops as in the foregoing case, season with parsley and shalots chopped fine, pepper and salt; place the scollops after they have been bread-crumbed in the usual way, in a sautapan with a little clarified butter : mark the scollops of ham separately; prepare also two dozen small round quenelles with some highly seasoned veal force-meat. When about to send to table, fry the scollops of veal and ham of a light color, glaze them, and dish them alternately in a close circle - first placing a scollop of veal and then one of ham ; fill the centre with the quenelles (previously poached), pour a little thickened brown gravy with a little glaze in it, or some well-finished Espagnole sauce, round the entree, and serve.

899. Minced Veal, And Poached Eggs

Pare off the outside part of 1 lb. of veal, and then let it be chopped very fine, or cut it into thin shreds. Put about half a pint of Bechamel sauce (No. 5) into a stewpan and reduce it by boiling, until it becomes rather thick, then add the minced veal, and a little cream ; season with pepper and salt, and a very little nutmeg; stir the whole well together over the fire until warm, and dish it up in a conical form ; place six poached eggs round it with a circular scollop of glazed red tongue or ham between each egg; pour a little Bechamel sauce (No. 5) round the base of the entree, and serve.

900. Another Method

Put a pat of butter into a stewpan on the fire, and when melted, throw in a table-spoonful of flour; stir this with a wooden spoon over the fire for two minutes; then gradually mix in half a pint of broth, put the sauce on the fire, stirring it until reduced to the thickness of Bechamel sauce ; then add the minced veal, a gill of cream, a small piece of glaze, and a little nutmeg, pepper, and salt; stir this on the fire for three minutes, and serve as in the foregoing case.

Note. - Mushrooms, truffles, tongue, or ham, either minced or cut into shreds, may be added to the veal, in either of the two foregoing cases.

901. Minced Veal, A La Portuguaise

See the directions for dressing beef in this method (No. 810)