A guide to modern cookery

after having been braised, serve as the garnish for a timbale, together with noodles, gniokis, spaghetti, or with Financière, Milanaise or Napolitaine garnish, etc. 1279—SAUTÉS DE VEAU The pieces best suited to veal _sautés_ are: the breast and the shoulder, as also those parts of the haunch other than the cushion and undercushion. 1280—SAUTÉ DE VEAU A LA MARENGO Heat one pint of oil in a sautépan, until it smokes. Put therein two lbs. of veal, cut into pieces, each weighing two oz., and fry until the latter are well set. Add a chopped half onion and a crushed half-clove of garlic, and fry again for a few moments. Drain away the oil, tilting the sautépan with its lid on, for the purpose; moisten with a quarter of a pint of white wine; reduce, and add two-thirds of a quart of thin Espagnole sauce, one and one-half lbs. of tomatoes, pressed and cut into pieces (or one pint of tomato sauce), and a faggot. Set to boil, and cook in the oven gently for one and one-half hours. At the end of that time, transfer the pieces of veal, one by one, to another saucepan with fifteen small glazed onions, and five oz. of mushrooms. Reduce the sauce; strain it over the veal and its garnish, add two large pinches of _concassed_ parsley, and cook for a further quarter of an hour. When about to serve, clear of all grease, dish in a timbale, and surround with small heart-shaped _croûtons_ of bread-crumb, fried in oil. 1281—SAUTÉ DE VEAU CHASSEUR Cut the veal into pieces as above, and fry these well in butter or oil. Drain away the grease; moisten with one quart of brown stock, add two tablespoonfuls of tomato purée, and a faggot; set to boil, and cook in the oven gently for one and one-half hours. Transfer the pieces to another saucepan; strain; reduce their cooking-liquor by a quarter, and add it to one-quarter of a pint of Chasseur sauce (No. 33). Pour this sauce over the pieces of veal, and cook again for a quarter of an