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Entrées: Parmesan

Ox-tongue is served as- Langue de bœuf au Parmesan. Slices cooked with stock, wine, and grated Parmesan. en papillotes. Slices wrapped in papers with slices of bacon and broiled. à la Napolitaine. Slices covered with cheese sauce and breadcrumbs, and served with macaroni and tomatoes.

Turban de langue de bœuf à l'Ecarlate. Oval slices cut from two tongues, one pickled red, the other fresh; dressed in a crown alternately, with tomato sauce. à la Macédoine is dressed in the same manner, and served with a white Macédoine garnish in the centre, and white sauce.

Bouchées à l'écarlate are little patties of tongue.

Ox-tails are dressed as Queue de bœuf en haricot, or en ragoût, cut in joints, stewed, and served in the sauce with onions, carrots and turnips cut in shapes. aux pruneaux-stewed, and served with pickled plums, and a rich brown sauce. à la jardinière-served with brown sauce, and vegetables cut in small shapes. en kari-curried, and served with boiled rice. à la Milanaise-stewed, and served in white sauce with macaroni. aux marrons-served in brown sauce with braised chestnuts. à la Ste. Ménehould-served in a brown sauce, covered with breadcrumbs and browned. à la Marseillaise the pieces masked with a purée of onions, breadcrumbed and fried; served in a highly seasoned brown sauce.

VEAL.

Veal Cutlets are served as:

Côtelettes de veau à la Russe-fried, spread on ENTRÉES. one side with a preparation of horseradish, and breadcrumbed with grated Parmesan mixed with the crumbs; served with thin tomato sauce.

Côtelettes de veau à la Maintenon-coated with a sauce of mushrooms, ham, eggs, etc., and baked or grilled in papers. This dish is sometimes prepared with little slices of veal fricandeau. en papillotes-soaked in oil with mushrooms, lemon juice, etc.; wrapped in papers and cooked in the seasoned oil. à la Boulanger-sauté, and served in tomato sauce with a purée of apples in the centre. à la Talleyrand-seasoned with chopped mushrooms and shallots, cooked and served in a white sauce with lemon juice and chopped parsley. à la St. Clair-served with slices of fried ham and tomato sauce. à la Drayton-thickly coated with a rich brown sauce, breadcrumbed and sauté. à la sans façon-breadcrumbed with chopped shallots and parsley mixed with the crumbs, broiled, and dressed round mashed potato. à la Marquise-covered with a slice of ham and a coating of forcemeat, breadcrumbed and fried, and served in a white sauce with chopped ham. à la Reine-breadcrumbed and broiled; served with truffles and mushrooms, and clear gravy. à la Maréchale-breadcrumbed with grated cheese mixed with the crumbs, and fried; served with orange sauce.

Côtelettes de veau à la Financière-larded, braised and glazed; served with Financière sauce. aux champignons-larded, braised and glazed; served with a purée of mushrooms. They are also served with tomato, Jardinière, or other sauce, or with dressed cucumber or asparagus, and named after the sauce or garnish with which they are served. À la Russe, they are served with horseradish sauce ; à la Bretonne, with a purée of turnips. Veal cutlets dressed in this way are often called Grenadins de veau instead of côtelettes. à la St. Garat-larded with bacon and tongue, and braised. Set in aspic ornamented with hard-boiled egg, truffles, etc., and cut out; served cold. à la Princesse-braised in white stock, coated with Mayonnaise sauce, and served cold with salad and aspic jelly. Served with iced tomatoes, they are called à l'Américaine. The tendons, or gristly part of the breast, cut in pieces, are dressed as- Tendrons de veau aux petits pois-stewed with peas, etc. frits-soaked in vinegar and water, and fried.

Served with horseradish sauce, they are called à la Russe. la Poulette-cooked in a white sauce with onions, mushrooms, etc.

ENTRÉES.

Tendrons de veau à la noble dame. Small pieces coated with a white sauce, dipped in batter and fried. Dressed with fried watercress in the centre, and a sauce of cream and butter. aux épinards. Oval pieces, braised and glazed; served with dressed spinach. en kari-curried; served with a slice of fried bacon between each piece, and with rice in the centre. à la Naples served in a Soubise sauce with cheese. en Mayonnaise-served cold in Mayonnaise sauce, with onions and gherkins.

Escalopes Ecossaises are slices of veal seasoned with spice, served in a savoury sauce, garnished with rolls of fried bacon, forcemeat balls, and lemon.

Haricot de veau à la Normande is a haricot of veal with herbs and green peas.

Blanquette de veau is a white fricassee of veal; à l'écarlate, it is dressed with tongue. A fricassee of veal can also be served à l'Anglaisewith fried bacon, or aux œufs pochés-with poached eggs.

Pilau de veau à la Madras. Pieces of veal dressed with curried rice, spice and raisins; garnished with rolls of fried bacon.

Pilau de veau à la Bombay is dressed with savoury rice with spice and raisins, and is garnished with slices or divisions of oranges, and shreds of lettuce and orange peel.

Medaillons de veau à la Belle Vue are slices from a galantine of veal, coated with a white sauce and served on an aspic border with a salad in the centre.

Pain de veau is a mould of minced veal. Served à la Napolitaine, it has a white sauce with cheese.

Petites croustades à la Napolitaine are little pastry cases filled with minced veal in a white cheese sauce.

Timbale à l'Indienne is a mould of minced veal or veal forcemeat, served with Indian sauce and garnished with Indian pickles.

Timbale à la Talleyrand is a mould of forcemeat and tongue. Made in a shape of pastry, it is called Croustade à la Talleyrand.

Andouillettes de Troyes grillées are broiled veal sausages, made with mushrooms, truffles, eggs, etc.

Poupiettes, or Olives, de veau are slices of veal spread with forcemeat, rolled and stewed.