The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

mix all well together, and spread it over the larded part of the veal, egg and bread-crumb it, brown it lightly with the salamander, and serve a jus d’échalotte sauce (No. 16) with mushrooms in it, pour it in the dish round the veal. No. 453. _Neck of Veal à la Milanaise._ Braise the veal precisely as (No. 441), prepare a Milanaise sauce (see fillet of beef à la Milanaise, No. 425) which pour into the dish and dress the veal upon it. No. 454. _Neck of Veal à la Bruxellaise._ Dress the veal the same as for neck of veal à la purée de céleri (No. 451), then have about one hundred Brussels sprouts, nicely boiled, put them into a stewpan, with two ounces of butter, a little pepper, salt, sugar, and the juice of half a good lemon, stir them gently over the fire but do not break the sprouts, pour them upon your dish, dress the veal upon them with a piece of bacon at each end, glaze them, pour half a pint of thin white sauce (No. 7) round over the Brussels sprouts and serve. No. 455. _Breast of Veal._ I do not consider that a breast of veal is good without the tendron (which is usually cut out and braised for entrées), yet it would be impossible to roast it with the breast, for it would not be a quarter done by the time the other was; I therefore recommend the following new method: cut out the tendron, braise it as described (No. 685), let it get cold, take the other bones out of the breast, lay some forcemeat of veal (No. 120) down the centre, upon which place the tendron, roll it up, sew it with string and your trussing-needle, oil some paper, tie the veal up in it, and roast it two hours, place a sauce Soubise (No. 47); or jardinière (No. 100) on the dish; take the veal from the paper and lay it upon the sauce, or if preferred you may serve with a plain veal sauce made thus: put ten