Comprising Fricandeau, with Pure'e of Green-peas. .

d la Macedoine, Ac.

Noix of Veal, d la Regence.

d la Toulouse.

Grenndius of Veal, with Spinach, Ac. Tendons of Veal, with stewed Peas.

d la Villeroi, with Pure'e of Celery. Veal Kernels, with Pure'e of Artichokes.

d la Talleyrand.

Veal Cutlets, d la Financiere.

Veal Cutlets, d la Dreux.

d la Perigord.

a' la Zingara.

a la Duchesse.

in Papillotes.

Blanquette of Veal, with Mushrooms, Ac. Croquettes of Veal.

Veal and Ham Scollops, with Italian sauce Scotch Scollops. Minced Veal, and Poached Eggs.

a' la Portuguaise.

880. Fricandeau, With Puree Of Green Peas

The fricandeau piece consists of that part of the leg of veal generally called the cushion, and is found on the inner side of the leg, lying immediately under the udder or fatty covering. This part must be carefully cut out, by making a semicircular incision from one end round to the other, following the evident natural indication. Flatten the piece of veal slightly with a cutlet-bat, and then pare off the upper and under sinewy covering, leaving the surface perfectly smooth. The fricandeau must then be closely larded with the strips of fat bacon in the usual manner. Next, strew the bottom of a fricandeau pan with sliced carrot, onion and celery, and a well-garnished faggot of parsley and green onions; cover these over with thin layers of fat bacon, and then place the fricandeau on the top of all ; moisten with good stock or broth of sufficient quantity to reach up to the larding, but not to cover it under ; place a round of paper well buttered on the top, and cover with the lid. The fricandeau should be allowed to braize very gently for about three hours, either in the oven or upon a very slow stove-fire, during which time it must be frequently basted with its own liquor; when nearly done, the paper and the lid must be altogether removed, in order to enable the larding to dry, and it should be frequently basted with its own glaze, to give it a bright shiny appearance. Care must be taken to prevent the fricandeau from acquiring too much color during the latter part of the process. Put some puree of green peas (No. 106) in the centre of the dish, and with two forks carefully lift up the fricandeau, and place it upon the puree; pour a little half glaze round the base, and serve.

Note. - Fricandeaux prepared as above may also be served with every kind of vegetable puree or garnish described in this work.

881. Fricandeau, A La Macedoine

This must be trimmed and larded as in the foregoing case; then an incision of about three inches in length should be cut through its entire thickness, and a round or oval tin-cutter placed therein to distend the hollow part, so as to give it the appearance of a circle. Prepare and braize the fricandeau as before, and when done place it in its dish upon a base of quenelle force-meat; fill the centre of the fricandeau with a well-prepared Macedoine of vegetables (No. 143), round which place a neatly-arranged border of small spring turnips split into halves, turned in the shape of deep cuts, and filled with green peas: ornament the base of the fricandeau with a border of young spring carrots, nicely glazed: pour some thin Espagnole round the entree, and serve.