BLANQUETTE OF VEAL A LA REFORM.

Veal, mushrooms, gherkins, one onion, one
carrot, one head of celery, a little parsley, some seasoning, one
quart of stock, a little roux, two eggs, three ounces butter, and
half a pound of rice. Take a piece of cold roast veal and cut it
into scollops about an inch and a half long and a quarter inch
thick ; sprinkle them with seasoning, and lay them in a stewpan
with a tin of preserved mushrooms and eight gherkins cut into
long strips. _ Cut one onion, one carrot, one head of celery into
small pieces, place them into a stewpan with one quart of stock,
a little parsley, and some seasoning, and simmer for one hour ;
then add a little roux, and strain through a fine metal strainer ;
put into a stewpan three ounces butter and two eggs, and whisk
in the boiling sauce; let come to the boil, and pour over the
scollops, and stand it in not too hot a place on the stove. Well
pick and wash half a pound of rice, throw it into boiling water
with a pinch of salt, and boil until tender ; then strain it in a
hair sieve until free from moisture, and while still hot fill a but-
tered mould having a large hole in the centre, turn the rice out
on a hot dish, and fill the centre with the scollops, and serve
very hot.

BEEF OLIVES, SHERRY SAUCE.

Ingredients : Two pounds rump steak, half a pound sausages,
a little parsley, a bunch of sweet herbs, one onion, one carrot, a
few allspice, a bay-leaf, a little celery, some seasoning, one quart
of stock, a little roux, one egg, one tin of preserved mushrooms,
and some mashed potatoes. Cut the steak in twelve thin slices,
and beat them very thin with a cutlet-bat dipped in water, and
spread them with a farce made as follows : Mix together half a
pound sausages, one egg, a handful of parsley chopped very fine,
and a little finely-rubbed thyme and some seasoning ; then roll
them up and tie a piece of string round them, and place them in
a frying-pan with a little butter, and fry them a light brown aft
over ; when fried, place them in a stewpan with a small bunch
of sweet herbs, one onion, one carrot, a little celery cut into
pieces, one bay-leaf, a few allspice, and a quart of stock ; let
simmer one hour, strain off the gravy and thicken it with a little
roux ; add a little soy, and strain through a fine metal strainer ;
add a tin of preserved mushrooms to the sauce, and bring to the
boil ; take off the scum as it rises. Trim the olives and take off
the string, and place them in a circle in a bed of mashed pota-
toes, and pour the boiling sauce over them, and serve imme-
diately.

GUINEA FOWL.

Ingredients: Two guinea fowls, a piece of fat bacon, one
onion, half a pint of milk, some seasoning, a few breadcrumbs, a
pint of good stock, and two bunches of watercresses. Lard the
breasts of two guinea fowls, and roast them before a good fire
for forty minutes, well basting them with butter or dripping ;
make bread-sauce as follows : Boil half a pint of milk, put in one
small onion stuck with cloves, some seasoning, and a handful of
breadcrumbs, and let boil gently ten minutes; take out the
onion, and the sauce is ready ; dish the fowls in a hot dish, pour
over them some boiling gravy, and place round them two
bunches of watercvesses, and serve the bread-sauce in a boat.

PLOVERS.

Ingredients : Five plovers, some gravy, five pieces of toast, a
piece of fat bacon. Cover the breasts of the plovers with thin
slices of fat bacon, and roast for twenty minutes before a sharp,
dear fire, occasionally basting with some dripping ; place some
pieces of toast under them to catch the trail whilst roasting ; put
the plovers on a hot dish, take out the skewers and pieces of fat
from off them, and pour some melted butter over them, and
place the pieces of trailed toast round them ; serve some boiling
gravy in a sauce-tureen.

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