The Art of Cookery Made Easy and Refined

to some benshamelle, and add the collops with some slices of throat sweetbreads, some cocks combs blanched, egg balls, pieces of artichoke bottoms, and stewed white mushrooms. Let them stew gently, season to the palate with salt, and make the sauce of a sufficient thickness to adhere to the ingredients. N. B. Five minutes before the collops are to be served up a leason may be added of eggs and cream. _Fricando Veal._ CUT off a long or round piece of veal from the leg, beat it flat with a chopper, and make an incision in the under part. Put into it a little light forcemeat, sew it up, lard the top part with pieces of fat bacon very neat, blanch it, put it into a stewpan with a little stock, and cover it close; then let it stew till very tender, and the liquor nearly reduced. When it is to be served up glaize the larding, and put stewed sorrel under. N. B. The forcemeat, if not approved, may be omitted; and instead of only one piece of veal, three or four small pieces may be served on a dish. _Sorrel Sauce._ WASH clean, squeeze and chop fine, plenty of sorrel, and put it into a stewpan with a bit of fresh butter; stew it till the liquor is almost reduced, and then add a little strong cullis. Let the sauce be of a good thickness. _Veal Olives._ CUT thin bards of fat bacon of six inches long and four broad, lay upon them very thin slices of veal of the same dimensions, wash the veal with yolk of egg, and put upon it some light forcemeat. Then roll them up, run a lark spit through sideway of each olive, tie a string over them to prevent their falling off, trim each end with a sharp knife, roast them gently, and froth and serve them up with a cullis sauce under _Breast of Veal with Oysters._ CUT off the under bone of a breast of white veal, and the skin from the top; then blanch and braise it, or