Brezolles De Veau. Veal Brazed, A Different Collop

Cut thin slices of Fillet of Veal, put two or three slices of Ham in the bottom of your Stew-pan, then a down of slices of Veal, Pepper and Salt, chopped Parsley, Mushrooms, Shallots, Truffles a spoonful of good Oil, Butter or Lard; lay the same three or four times over, and cover it with slices of Lard; braze slowly: When done, take the Lard and Ham out of the Sauce, skim and sift it; add a little Cullis, a good Lemon squeeze, and serve upon the Brezolles.

You may also let them marinate in the Sauce while cold, for about an hour; then put them into a Stew-pan singly, and boil or rather fry them on a fierce fire to take colour on both sides; take them out, and put a little Cullis and a glass of white Wine into the same Stew-pan, and serve hot upon the Brezolles.

Poupeton - Meat Pudding

(This name is taken from the form of the Pan.)

Make a Forced-meat with Veal, Suet, Bread, Milk or Cream, Parsley, Shallots, Mushrooms, yolks of Eggs, Pepper and Salt; garnish the bottom of your Stew-pan with slices of Lard, (the pan to be much of the same bigness of the quantity you pro-pose,) put three parts of your Forced-meat round, with a hole in the middle, to put in it a Ragout of Pigeons, or any other; cover it with the remainder, and bake it in the oven; when done, turn it over gently, wipe off the Fat, and cut a small hole to pour a good Sauce into it, made of Cullis, Lemon Juice, etc. and cover the hole again. - The Ragout you put in it gives it the name.

Marbrée - Marbled, Coloured, Etc

Take half a dozen of Pigs Ears, as many Calves Ears and Feet boned, twelve Palates, (Beeves or Calves;) scald all together for about half an Hour in boiling Water, then braze with thin Broth, two pound of Ham, a faggot of all sorts of sweet Herbs, six or eight Shallots, four cloves of Garlick, three Laurel Leaves, Thyme and Basil, six Cloves, half a Nutmeg, Onions, Carrots, and Parsneps; when done, let them cool, and cut all in small pieces with the flesh of two roasted fowls also minced, a handful of sweet Almonds, as much Pistachio Nuts, and green Shallots; mix altogether in a Stew-pan with a deal of chopped Parsley, a bottle of white Wine, some melted Hogs-lard, the Juice of four Lemons, and all sorts of fine Spices; boil all together until the Sauce is quite reduced, I and let it cool again; then take a Stew-pan the bigness you would have the Cake; rub it all over with Butter, and garnish it with Wafers of different colours, cut and disposed according to fancy; then fill it with the meat well intermixed taking care that the Meat is still warm, and put it in a cool place to settle. When you want to use it, only dip the Stew-pan into warm Water, to turn it over into the Dish upon a Napkin; you may also garnish it with slices of boiled Truffles, Pickles, or any colour you please.

Grenade - A Grenado

Scald four large Craw-fish and a Colliflower; garnish the bottom of your Stew-pan with slices of Lard; lay the four Craw-fish at the bottom star-like, and between them some of the Colliflower, Fillets of Ham, roasted Fowl, and sliced Truffles; bathe them with Eggs to make them stick together, then put a good Forced-meat round the Pan of a proper thickness, interlarded with Fillets of Ham and Fowl; leave a hole in the middle to put what Ragout you please; cover it over with Forced-meat, baked in the oven, turn it over gently, take off the slices of Lard, and wipe it with a linen cloth; serve with Sauce Pontife.

Truffles are not absolutely necessary in this any more than in many other Dishes; they are very good in most made Dishes, but the price is to be considered, more particularly in England.