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Classic
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page 93
263. FOIE DE VEAU SAUTE AU MADERE.
VEAL LIVER SAUTE WITH MADEIRA. (Entree.)
PROPORTIONS.--For five persons:
As above, No. 262, and 1/2 glassful Madeira, 1/2 glassful stock and 1
tablespoonful flour.
PREPARATION.--1st. As for No. 230. 2d. Sprinkle over 1 tablespoonful flour, add
1/2 glassful Madeira, 1/2 glassful stock, boil awhile, sprinkle over some
parsley and serve in a hollow warm dish.
264. FOIE DE VEAU BONNE FEMME.
BACKED VEAL LIVER. (Entree.)
PROPORTIONS.--For five persons:
Veal liver.........3 to 4 lbs.
Bacon..............1/4 lb.
Butter.............2 tablespoonsful.
White wine.........1/2 glassful.
Stock..............1/2 glassful.
Onion..............1.
Carrots............2.
Salt and pepper....To suit the taste.
Time--1 1/2 hours.
PREPARATION.--1st. Lard the liver with 1/4 lb. bacon, cut in long strips, place
it in a stew pan and let it brown on both sides in 2 tablespoonsful butter. 2d.
Add 1/2 glassful stock, 1/2 glassful white wine, some salt and pepper, 1 onion
sliced, and 2 carrots cut in 4, cover the pan and let cook slowly while basting
for about 1 1/2 hours. 3d. Place it on a warm dish and pour the juice over
through a sifter. Serve with mashed potatoes apart.
265. ROGNONS DE VEAU BROCHETTE.
BROILED VEAL KIDNEY. (Entree.)
PROPORTIONS.--For five persons:
Veal kidneys........6.
Butter..............3 to 4 tablespoonsful.
Parsley.............1/2 handful.
Lemon juice.........A little.
Salt and pepper.....To suit the taste.
Time.--15 minutes.
PREPARATION.--1st. Cut each kidney in two parts endwise, in such a way as to
open them but not to divide entirely and pass 2 wooden "brochettes" through them
to keep them flat. 2d. Sprinkle some salt and pepper over them, dip them in
melted butter and let broil on bright fire. 3d. Serve with a Maitre d'Hotel, No.
200, in which you have added a little lemon juice.
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