|
Classic
Cook Books
< last page | next page >
page 94
266. ROGNONS SAUTES AU MADERE.
KIDNEY SAUTE WITH MADEIRA. (Entree.)
PROPORTIONS AND PREPARATION.--As for the veal liver with Madeira, No. 238.
267. LANGUE DE VEAU SAUCE PIQUANTE.
VEAL TONGUE WITH SAUCE PIQUANTE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the beef tongue sauce piquante, No. 234.
268. RIZ DE VEAU A LA FINANCIERE.
SWEET BREADS A LA FINANCIERE. (Entree.)
PROPORTIONS.--For five persons:
Sweet breads.......4 lbs.
Onions.............2.
Carrots............2.
Stock..............2 glassesful.
Financiere, No. 241.
{To freshen.........1 hour.
Time.--{To blanche.........10 minutes.
{To cook............1 hour.
PREPARATION.--1st. Take 4 lbs. sweet breads, let them freshen for 1 hour in cold
water. 2d. Dip them in boiling water for 5 minutes and then in cold water, let
them drip well (press them a little to drip thoroughly). 3d Place in a shallow
stew pan with 2 onions, 2 carrots, sliced, place the sweet breads over, add 2
glassesful stock and let bake for 1 hour in an oven, while basting from time to
time. 4th. Place them in crown in a warm dish and serve with a financiere, No.
326, in the middle.
269. RIZ DE VEAU AUX EPINARDS.
SWEET BREADS WITH SPINAGE. (Entree)
PROPORTIONS AND PREPARATION.--1st., 2d., and 3d. as above, No. 268. 4th. Place
the sweet bread in a warm dish, pour over the sauce in which they have been
cooked through a strainer, after having skimmed the floating grease off and
serve with the spinage (No. 365) apart.
270. RIZ DE VEAU SAUCE TOMATE.
SWEET BREAD WITH TOMATO SAUCE. (Entree)
As for the above, No. 269, but serve with a tomato sauce apart.
271. CERVELLES DE VEAU A LA POULETTE.
VEAL BRAINS A LA POULETTE. (Entree.)
As for the beef brains a la poulette, No. 238.
< last page | next page >
Classic
Cook Books
|
