A guide to modern cookery

of a brush. 1208—POITRINE DE VEAU FARCIE This is really a family dish, admirably suited for a luncheon relevé. It is accompanied chiefly by vegetable purées, but all the vegetable and other garnishes given under Cushion of Veal may be served with it. Breast of veal is prepared thus:—After having boned the piece, open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which put the previously-prepared stuffing, taking care to spread it very evenly. Now, with coarse cotton, sew up the opening, and remember to withdraw the cotton when the piece is cooked. _Stuffing for Breast of Veal._—For a piece weighing four lbs., add to one lb. of very fine sausage-meat (No. 196), two oz. of dry _duxelles_, two oz. of butter, a pinch of chopped parsley, tarragon and chives, a small beaten egg, and a little salt and pepper. _Cooking._—Breast of veal is usually braised; the moistening should be short and the cooking process gentle. For a piece weighing four lbs. when stuffed, allow three hours in a moderate and regular oven. Glaze breast of veal at the last moment, as in the case of other braised meats. 1209—TÊTE DE VEAU (Relevé and Entrée) Nowadays, calf’s head is rarely served whole, as was the custom formerly. Still more rarely, however, is it served at a dinner of any importance; and it has now, by almost general consent, been relegated to luncheon menus where, indeed, it has found its proper place. After having boned the head, soak it or hold it under a running tap, for a sufficiently long time to allow of its being entirely cleared of blood. Then, blanch it for a good half-hour; cool it in cold water; drain it, and rub it with a piece of lemon to avoid its blackening. If it is to be cooked whole, as sometimes happens, wrap it in a napkin, that it may be easily handled; if not, cut it into pieces. In either case, plunge it immediately into a boiling _blanc_ (No. 167). With a view of keeping the calf’s