A guide to modern cookery

hour. Dish in a timbale, and sprinkle with chopped parsley. 1282—SAUTÉ DE VEAU PRINTANIER Fry the pieces of veal in butter. Moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze; add a faggot; boil, and cook in the oven gently for one hour. This done, transfer the pieces to another saucepan; add thereto a garnish of carrots, new turnips, and small, new potatoes; strain the sauce over the veal and the garnish, and cook for a further three-quarters of an hour. Dish in a timbale and distribute over the _sauté_ a few tablespoonfuls of peas and French beans in lozenge-form, both cooked _à l’anglaise_. 1283—SAUTÉ DE VEAU A LA CATALANE Cut up, _sauté_, and cook the veal gently for one and one-half hours, as for No. 1280. Transfer the pieces of veal to another saucepan, and add to them three small peeled and pressed tomatoes, quartered and tossed in butter; ten small onions cooked in butter; six oz. of raw, quartered mushrooms; ten chestnuts, three-parts cooked in consommé, and eight Chipolata sausages. Reduce the sauce to one-third of a pint; strain it over the veal and its garnish; cook for a further quarter of an hour, and dish in a timbale. 1284—SAUTÉS DE VEAU DIVERS Veal _sauté_ may also be prepared with mushrooms, _fines herbes_, egg-plant, tomatoes, or “Currie à l’Indienne,” etc. 1285—PAIN DE VEAU Prepare “Pain de Veau” exactly as directed under No. 1252; but substitute for the liver some very white veal. Pain de veau is generally accompanied by a white sauce, such as velouté prepared with mushroom essence, Allemande sauce prepared with mushrooms, Suprême sauce, etc. 1286—CALF’S FEET Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock. They are rarely used in the preparation of a special dish; but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head. 1287—CALVES’ TONGUES Provided the difference of size be allowed for, calf’s tongue may be prepared like ox tongue, and served with