The Art of Cookery Made Easy and Refined

lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal. _Celery Sauce, (white), for Veal, Chickens, Turkies, &c._ CUT celery heads three inches long, trim them, wash and blanch them, drain them dry, add a little stock, boil them till nearly done, and the liquor almost reduced; then put to them some benshamelle, and, if approved, five minutes before the sauce is put over the meat or poultry, add a leason of two yolks of eggs and cream. _Celery Sauce, (brown,) for Pullets, &c._ DRESS celery heads as above, but instead of benshamelle add a good cullis only. N. B. The above sauces may be served up in dishes with fried bread round the celery heads, as an entrée of itself. _Veal Cutlets au natural._ CUT the best end of a neck of veal into chops, trim off the bone, pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschallots, and season with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cullis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces. _Veal Collops (brown)._ CUT veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cullis, stewed mushrooms, some blanched truffles, morells, pieces of artichoke bottoms, some slices of throat sweetbreads, and egg balls. Let them simmer over a slow fire till tender, season to the palate, and serve them up with rashers of broiled bacon round them. _Veal Collops (white)._ CUT the collops as for brown, but instead of frying, put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace. Simmer them till nearly done, then strain the liquor