584. Neck Of Veal, A La Royale

Trim and braize a neck of veal, and afterward let it get partially cool in its own braize; drain it on an earthen dish, and mask it entirely with a coating of thick and well-seasoned Allemande sauce; as soon as the sauce has become set upon the neck of veal, bread-crumb it with egg and bread-crumbs, in which introduce a fourth part of grated Parmesan cheese ; place it on a buttered baking-dish, three-quarters of an hour before dinner, and put it in the oven to bake. When done, dish it up, garnish round with a Toulouse ragout, surround the whole with a border of quenelles, decorated with truffles, and large crayfish ; place a heart sweet-bread (decorated with pieces of the tip of a tongue, cut into the shape of large hob-nails, and inserted in circular rows in the sweet-breads, previously to their being simmered in a little white braize) at each end of the dish, glaze the crayfish lightly, and send to table.

Note. - Necks of veal, either braized or roasted plain, or larded and braized, may, in addition to the foregoing, be sent to table garnished with a Macedoine of vegetables, a Jardiniere, potato croquettes, mushrooms, or tomatas au gratin (in the last two cases, the neck of veal must be sauced with Espagnole, Poivrade, or brown Italian sauce), a la Milanaise, a la Financiere, etc.,etc.

585. Noix Or Cushion Of Veal, A La St. George

The noix, or cushion, is that part of a leg of veal to which the udder adheres. In order to separate it from the round, or fillet, the leg should be placed on the table, with the knuckle from you, then with the left hand, take hold of the upper part of the fillet of veal, and with the right insert the point of a knife into the separation which divides the noix, or cushion, from the under part of the fillet; cat the noix away, following the separation right through, round to the knuckle, terminating at the left, under the udder, which must be left adhering to the noix.

Pare off the sinewy parts from the noix, trim the udder without reducing its size, and then, with a sharp pointed-knife, make a very slight incision in a circular direction on the surface of the noix, round the inner edge of the udder; next remove the outer part with a knife, trimming it smooth and neatly; lard the trimmed part closely with fat bacon, in the usual manner, and prepare the noix for braizing as follows : - First place at the bottom of a large fricandeau or oval stew-pan, on the drainer thereof, some sliced carrots, a head of celery, two onions, with a clove stuck in each, and a garnished fagot; cover the whole with thin layers of fat bacon, and then put in the noix of veal; surround it with the trimmings, and moisten with half a bottle of Sherry or Madeira, and a sufficient quantity of good stock, barely to reach the surface of the veal; cover with a well-buttered white paper, and set it to boil on the stove; place the lid on the pan, and put it on a slow fire, or in the oven, to braize gently for about four hours (with live embers on the lid), remembering to baste the larding frequently with the liquor, in order to moisten the veal and glaze it of a bright color; the udder should be covered with thin layers of fat bacon, to preserve its whiteness during the braizing. When the noix is done, drain and glaze it, remove the layers of bacon, and dish it up; garnish it round with groups of button-mushrooms, small quenelles of fowl (colored with crayfish butter), cocks'-combs and kernels, and turned truffles tossed in glaze; surround these with a border of lambs' sweetbreads, one-half of which should be larded, and the others, contise's with tongue, placed alternately; stick four silver skewers, each garnished with a large double cocks'-comb, a large truffle, mushroom and crayfish, into the noix, sauce with a rich Madeira sauce (No. 8), and send to table.