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

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

by Soyer, Alexis · Page 305 of 626 · 219,021 words

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a little pepper and salt, mash them well with a fork, adding a gill of cream by degrees, mixing quickly they will be very light, dress them in a pyramid on your dish, glaze the cotelettes, which stand upright against the potatoes, and serve; this is an excellent dish for luncheon. No. 691. _Noix de Veau for Entrées._ Are prepared exactly in the same manner as described for the flancs (No. 565), only they are not required so large, half the noix being quite sufficient, that is, cut into two slices, trim it of a nice shape, lard, dress, and serve, with the sauces as described for the flancs. No. 692. _Grenadins de Veau piqué aux racines nouvelles._ Cut twelve fillets from a noix de veau the size and shape of fillets of fowl, lard them nicely with very finely cut bacon, cover the bottom of a convenient-sized sauté-pan with thin slices of fat bacon, upon which lay the grenadins, add a little veal stock but not enough to cover them, place a sheet of buttered paper over and stand them in a moderate oven for an hour or till tender, moistening occasionally with a little of the stock; when done glaze them lightly and salamander of a light colour, then have prepared twenty young carrots and twenty young turnips, which cook as directed (No. 109), dish the grenadins in crown upon a border of mashed potatoes, place a pyramid of the potatoes in the centre of the dish, upon which dress the carrots and turnips in rotation; have ready the following sauce: put the glaze from your vegetables in a stewpan, with half a pint of brown sauce (No. 1), and a little good stock, place it on the fire, skim, and reduce until rather thick; sauce over your vegetables and serve. Grenadins may be served with any of the sauces as described for noix de veau or sweetbreads. No: 693. _Of Veal Kidneys._ The kidney being part of the loin is usually served with it, and a loin of veal roasted without it would be considered worthless, but

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