Other Recipes from INTRODUCTORY REMARKS.Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Beef And Beans.
Kugel And Commean.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
To Salt Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
BLANQUETTE OF VEAL(Introductory Remarks.) - (The Jewish Manual)
Cut into thin pieces of the size of shillings and half crowns, cold
veal or poultry, lay it in a small saucepan with a handful of fresh
well cleaned button mushrooms, pour over a little veal gravy, only
enough to cover them, with a piece of clarified veal fat about the
size of the yolk of a hard boiled egg; flavor with a piece of lemon
peel, very little white pepper and salt, one small lump of white
sugar, and a little nutmeg, stew all together for fifteen minutes,
then pour over a sauce prepared in a separate saucepan, made with veal
gravy, a little lemon juice, but not much, and the beaten yolks of two
eggs, let it simmer for an instant and then serve it up in the centre
of a dish prepared with a wall of mashed potatoes, delicately browned;
a few truffles renders this dish more elegant.
BLANQUETTE OF VEALTake some slices of loin of veal, fry them in butter, with pepper and
salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it
with some mushrooms and a little madeira. Put the mushrooms and sauce on
each slice and sprinkle chopped parsley over all.
This can also be done with _fines herbes_, mushrooms, chervil and
parsley, chopped before cooking them in the butter.
Blanquette Of Veal2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
of an hour on slow fire. Just before serving add yolks of eggs mixed
Cook for a moment, sprinkle with finely chopped parsley and serve.
Blanquette Of VealPut the pieces of veal saved for this dish into
enough cold water to cover them, together with a tablespoonful of salt
and one cent's worth of soup greens, the onion being stuck with ten
cloves; skim occasionally whenever any scum rises, and simmer until the
meat is tender, which will be in half or three quarters of an hour; then
take up the meat in a colander, and run some cold water over it from the
faucet; strain the pot-liquor, and let it boil again; mix together over
the fire one tablespoonful of butter, (cost two cents,) and two of
flour; when they are smooth add one quart of the boiling broth to them,
season with a teaspoonful of salt, quarter of a level teaspoonful of
white pepper, and quarter of a nutmeg grated; mix the yolks of two eggs,
(cost two cents,) with about a cupful of the broth, and stir them into
the rest; then put in the veal, and heat and serve it, with a quart of
boiled potatoes, (cost three cents.) The dinner will cost about thirty
Viewed 1823 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
Little Short Cakes.
Sweetbreads Stewed Brown.
Gateau De Tours.
Cutlets In Brown Fricassee.
A Vol-au-vent Of Fruit.
Common Veal, Stuffing.
See Blankette Of Veal.
Turkey Boned And Forced.
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