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Classic
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page 328
place the filets in a wreath on top, and add the remainder to the puree in a
central pyramid. A little thick boiled down german sauce, thickened with chicken
essence, is poured over it all.
Bechamel sauce.
Melt butter in a pan, adding a spoonful flour, milk and cream. Boil and stir
steady; then strain the sauce, and use it for meat dishes. If you desire to use
it for veal or mutton, then mix it with bouillon, salt, white pepper and, if
wanted, some crab or lobster butter.
Calfs kidney.
Fry the kidney in butter and season with salt and pepper; if too fat, do not
take all the fat. Chop it fine and mix it with six yolks of eggs, half a pint
sweet cream, bread crumbs and some salt and nutmeg. Shortly before serving the
kidney put a pan over the fire and heat it
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