Attereaux Of Veal And Ham

Cut into slices about one-fourth of an inch in thickness a quantity of cold cooked veal and lean ham. Divide these into flat squares about one inch wide each way. String them on small steel or silver skewers, arranging the ham and veal alternately, commencing with a veal square and ending with the same. Dip the attereaux into egg, roll them in breadcrumbs, and fry them for a few minutes. Take them out, arrange on a dish on a folded napkin. Garnish them with sprigs of fried parsley and serve as hot as possible. They are held in the hand by means of a table napkin, and the pieces are taken off the skewer with a fork to. be eaten.

Blanquette Of Veal And Ham

Cut one and one-half pounds of cooked veal into pieces, and mix it with one-half pound of cooked ham, also cut into pieces. Put the meat into a saucepan with one pint of cream sauce, one teaspoonful of lemon juice, a small quantity each of pepper and salt, and boil it. When boiling, move the saucepan to the side of the fire, add the yolks of two eggs that have been beaten with one teacupful of milk, and stir by the side of the fire for a few minutes. Turn the blanquette out onto a hot dish, garnish with slices of hard-boiled eggs, and serve.

Blanquette Of Veal With Mushrooms In Croustade

Cut some cold roasted fillet of veal into collops one and one-half inch in diameter, and one-fourth of an inch thick, slice one-fourth of the quantity of mushrooms, and mix them with the veal in some allemande sauce. Prepare a paste croustade two inches high, and the same size as the dish on which it is to be served, make the blanquette hot, turn it into the croustade, and serve.

Blanquette Of Veal With Noodles

The same as for Blanquette of Veal, arranging one-fourth of a pound of cooked noodles round the serving dish as a border.

Blanquette Of Veal With Peas

Prepared the same as for Blanquette of Veal, adding one pint of cooked green or canned blanched peas two minutes before serving.

Boudins Of Veal

Chop fine the remains of some cold veal and stir in with it some finely chopped bacon and parsley; season to taste with salt, pepper and the smallest quantity of mace. Place the mince in a stewpan, moisten it with a few tablespoonfuls of clear gravy and stir it over the fire until very hot; then move it to the side of the fire and stir in the beaten yolks of three eggs. Thickly butter the interior of some small tin boudin moulds, fill them three-fourths full of the above mixture and tie a sheet of buttered paper over each. Stand the tins in a stewpan with boiling water to about half their height and boil the contents for about twenty minutes. At the end of that time turn the boudins out of their tins onto a hot dish, pour some white sauce over them, and serve.