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page 87
PREPARATION.--Nos. 1, 2 and 3 as above, No. 238. 4th. Melt in a frying pan 1/2
lb. butter. Let warm till light brown. Add the chopped parsley, and as soon as
this last is fried, pour the whole over the brain, then (and not before)* pour
1/4 glass of vinegar in the pan, stir awhile, and pour also over the brain.
VEAL.
To be good veal should be at the same time white and quite fat and it then
constitutes very delicate and palatable dishes.
Do not forget that veal like all young animals ought to be thoroughly cooked or
it is unwholesome.
240. LONGE DE VEAU ROTI.
ROAST LOIN OF VEAL. (Roast.)
PROPORTIONS.--For 10 persons:
Veal loin.............8 to 9 lbs.
Carrot................1.
Onion.................1.
Water.................1 glassful.
Time.--2 hours.
PREPARATION.--1st. Take the kidney or the kidney fat off, roll it lengthwise and
tie it with twine. Place it in a pan with 1 onion and 1 carrot sliced, sprinkle
some salt over, add one glassful water and let bake in an oven while basting for
two hours. 2d. Cut the twine off and place in a long warm dish and serve the
gravy apart (No. 193) in a sauce bowl.
241. LONGE DE VEAU JARDINIERE.
LOIN OF VEAL JARDINIERE. (Releve.)
PROPORTIONS AND PREPARATION.--Prepare the loin as indicated above No. 240, and
do as indicated for the braised tenderloin jardiniere.
original text.
*If you pour vinegar in warm butter you will have an explosion and be soiled if
not badly burned.
242. LONGE DE VEAU A LA CREME.
LOIN OF VEAL WITH CREAM. (Releve or Entree.)
PROPORTIONS:
Veal loin.........8 to 9 lbs.
Butter............2 tablespoonsful.
Flour.............3 tablespoonsful.
Milk..............1 or 1 1/2 pints.
Grated cheese.....1/4 lb
Salt and pepper...To suit the taste.
Time.--2 hours.
PREPARATION.--Roast the loin as indicated, No 240, and during that time prepare
a cream sauce as follows. 1st. Melt in a sauce pan two tablespoonsful butter and
mix with two tablespoonsful flour. Add salt
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