580. Braized Neck Of Veal, A La Montmorency

Trim a neck of white veal, according to the directions given in the preceding article ; then, with a thin long-bladed knife, pare off the skin and sinew which cover the fillet part of the neck, leaving the ribs well covered; lard the part which has been trimmed as closely and neatly as possible, and prepare it for braizing as follows:

Strew the bottom of the drainer of an oval braizing-pan with three carrots, three onions, two heads of celery, and a garn-ished fagot; cover the vegetables with thin layers of fat bacon, and then put in the neck of veal; lay the trimmings round it, and moisten with two ladle's-ful of good veal stock ; put a buttered paper on the top, cover with the lid, upon which place live embers of charcoal, and set it to braize gently on a slow fire, taking care to baste it frequently with its own liquor. When it is done, which will require about three hours, glaze it brightly, and dish it up; garnish with a white ragout of small quenelles, truffles, mushrooms, and cocks'-combs; theu place round the ragout a border of lambs' sweetbreads, larded, and large quenelles of fowl, decorated with tongue, and send to table.

581. Neck Of. Veal, A La Dreux

Trim a neck of veal, daube or interlard it through the fillet with some truffles, tongue, and fat bacon; first cut these into three-inch lengths, by a quarter of an inch square, and then introduce them into the fillet part of the neck of veal, without showing through the skin which covers it; it should then be braized according to the directions in the foregoing article, and when done, glazed, and dished up. Garnish nish with a white ragout of scollops of tongue and mushroom, and round this place a border of large crayfish, and glazed whole truffles; glaze the neck of veal, and send to table.

582. Neck Of Veal, A La D'Uxelles

Prepare a neck of veal in every particular the same as described in the foregoing article, braize it, and allow it partly to cool in its own stock; drain, trim, and spread a coating of thickly-reduced d'Uxelles sauce (No. 16) over it; when the sauce has become set, proceed to bread-crumb the neck of veal in the usual manner with beaten egg and bread-crumbs, observing that one-fourth part of grated Parmesan cheese should be introduced into the bread-crumbs used for the purpose. Place the neck of veal on a'buttered baking-sheet, and three-quarters of an hour before dinner-time, put it in the oven, and bake it of a fine bright light-brown color : during this part of the process, be careful to sprinkle a little clarified fresh butter over the bread-crumbed surface of the veal, in order to prevent it from drying or burning. When the neck of veal is done, place it on a dish, garnish round with a Toulouse ragout (No. 187), and send to table.

583. Neck Of Veal, A L'Ecarlate

Trim and lard a neck of veal in the usual manner, mark it for braizing according to the instructions set forth for the preparation of neck of veal a la Montmorency, and braize it in a similar manner; dish it up, garnish it round with a border of circular scollops of tongue that have been glazed ; sauce round with either Supreme, Allemande, or Bechamel sauce, and send to table.