Removes Of Yeal
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Removes Of Yeal
Comprising Roast Fillet of Veal, d VAnglaise.
d la Maccdoine.
Roast Neck of Veal, d la Crime.
d la Dreux.
d la lyUxelles.
d I'Ecarlate.
d la Royale.
Cushion of Veal, d la St. George. d la Financiere.
d la Macedoine.
Cushion of Veal, d la Jardiniere. Roast Loin of Veal, d la Monglas. d la Danphine. d la Royale.
d la Financiere.
., d la Cre'me.
Breast of Veal, a' l' VAnglaise.
d la Bourgeoise.
d la Windsor.
d la Financiere.
d la Romaine.
d la Royale.
576. Roast Fillet Of Veal, A L'Anglaise
Veal, to be in perfection, should, if possible, be procured fresh killed, as it does not improve either in flavor or color by being kept. Take out the bone from a good fat fillet of veal, and with the cutlet-bat, flatten the udder so as to lengthen it out; make a deep incision between the udder and the fillet with a knife, and fill it with about 1 lb. of well-seasoned stuffing (No. 662) ; sew it up with small twine, wrap the udder tightly round the fillet, and secure its shape with skewers and twine; spit the fillet in the usual manner, cover it well with buttered thick white paper, roast it about two hours and a half; just before it is done, take off the paper, and, after first shaking some flour over it from a dredger, baste the veal with a little fresh butter, and froth it; then dish it up, pour round it some light-brown sauce incorporated with 4 oz. of fresh butter, some essence of mushrooms, and a little lemon-juice, or else use No. 82 : garnish round with potato croquettes, and send to table.
577. Roast Fillet Of Veal, A La Macedoine
Roast a fillet of veal according'to the foregoing directions, glaze and dish it up, garnish it round with a Macedoine of such vegetables the season of the year may afford; sauce round with Supreme or Bechamel, and send to table.
578. Roast Fillet Of Veal, A La Jardiniere
Prepare the fillet of veal as before described, dish it up, and garnish it round with groups of turned carrots and turnips, small heads of cauliflower, French-beans, cut into diamonds, green-peas, and asparagus-heads; sauce with half glaze, or a well-finished Espagnole sauce, and send to table.
579. Roast Neck Of Veal, A La Creme
Procure a neck of white fat veal, saw off the scrag and spine-bones, shorten the ribs to four inches in length, run a stout iron skewer through the neck of veal, lengthwise, and then secure it on the spit by tying it with string at each end ; about an hour and a quarter before dinner, put it down to roast, baste it frequently, and about twenty minutes before taking the veal off the spit, baste it with some good Bechamel sauce, made with plenty of cream. As in course of roasting the sauce dries on the veal, keep adding a fresh coating, until a light-colored, delicate crust is produced all over the meat; then take it off the spit with great care, in order that the crust may not be disturbed ; dish it up, pour a good cream Bechamel sauce (No. 6). under it, garnish it round with groups of Trench-beans cut in diamonds and buds of cauliflower, and send to table.
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