596. Breast Of Veal, A La Bourgeoise

Bone, trim, and roll a breast of veal, according to the preceding instructions; prepare it an oval stewpan, with 4 oz. of fresh butter, and set it to simmer on a moderate fire, until it becomes colored all over; then add a garnished fagot of parsley and green onions, moisten with a large ladleful of good stock, and put it to braize gently on the stove-fire, or in the oven ; half an hour after, add two dozen small carrots, nicely turned, and in another half hour, add as many heads of middle-sized onions, a pinch of sugar, and a little salt. When the veal is done, take it up, and after taking away the strings and skewers, put it on a baking-sheet in the oven and glaze it; dish it up, garnish round with the glazed carrots and onions, and after removing all the fat from the surface of the stock, or essence of the veal, and reducing it down to the consistency of half-glaze, use it to sauce the breast of veal, and send to table.

597. Breast Of Veal, A La Windsor

Bone and trim a breast of veal, lay it on the table, and after spreading the inner part with quenelle force-meat of veal or rabbits, at least an inch thick, place some square fillets of boiled tongue lengthwise, and between the fillets of tongue put some pieces of black truffles, cut square to match the size of the pieces of tongue; then roll up the breast of veal carefully, secure its shape with the aid of small iron skewers and string, and to prevent the force-meat from escaping, cover the ends with layers of fat bacon. Put the veal thus prepared into an oval braizing-pan, with the trimmings and the usual complement of roots, etc, moisten with two ladlesful of good stock, and set it to braize gently on a slow fire; when done, drain, glaze, and dish it up, garnish round with French-beans cut in diamonds - which, after being boiled green, must be dressed with a spoonful of Bechamel sauce, a little minionette-pep-per, nutmeg, salt, fresh butter, and lemon-juice ; round these place a border of young carrots nicely glazed, and send to table.

The braize in which the breast of veal is done should be divested of grease and clarified, and after being reduced to half glaze served separately in a sauce-boat.

598. Roast Breast Of Veal, A La Financiere

Trim, stuff, and truss a breast of veal as directed for the preparation of a breast of veal a V Anglaise, roast it off in the same manner, dish it up, and surround it with a rich Financiere ragout (No. 188), and send to table.

599. Rolled Breast Of Veal, A La Romaine

Prepare a breast of veal as for d, la Windsor, and braize it accordingly ; when done, glaze and dish it up, garnish it with lasagnes (No. 265) prepared as macaroni, surround the whole with a border of rice croquettes, made with rice boiled in consomme, and to which should be added a little Allemande sauce, grated Parmesan cheese, nutmeg, and minionette pepper; and when the preparation is cold, mould the croquettes according to taste, bread-crumb and fry them of a light color, and use them as directed. Send the remove to table, accompanied with a sauce-boat containing Sicilian sauce (No. 60).