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Removes or Releves: Flamande

The Brisket as- Pièce de bœuf à la Flamande is braised and garnished "à la Flamande." à la Bonne Femme is stewed. Served with fried onions, it is called à la Bourgeoise.

Noix de bœuf braisée is a braised chump of beef.

Ribs of beef, rolled and braised, are served as-- Côtes de bœuf braisées à la purée de tomates-with tomato sauce ; or à la Milanaise with macaroni. aux racines-larded and served with carrots ; à la Portugaise - with Portugal onions ; à l'Espagnole with button onions.

Pièce de bœuf à la St. Florentin is rolled, and served with Robert sauce.

Beef or Rump Steak as- Bifteck à la Française is broiled, and served with fried potatoes. en ragoût is stewed; with onions, it is à la bonne bouche.

Châteaubriand grillé is a broiled fillet steak. A la Russe, it is served with horseradish sauce; à la Bruxelloise-with a purée of Brussels sprouts.

It is also served aux huîtres-with oysters; au beurre d'anchois-garnished with anchovy butter; and aux pommes frisées with fried potato ribbons. As Filet de bœuf à la Mirabeau, it is larded, broiled, and served with Maître d'hôtel butter, anchovies, olives, and watercress. As Cannelon de bœuf, it is stuffed, rolled, and braised.

Boiled beef is served with a Flamande garnish as Pièce de bœuf bouillie à la Flamande. Garnished with sausages, bacon and cabbages, it is garni de choux. À la Macédoine, it is served with a Macédoine garnish. Rosbif à l'Anglaise is roast beef, served with horseradish and Yorkshire pudding. Bœuf braisé aux haricots verts is braised beef served with French beans ; à la Jardinière-with Jardinière garnish. à la Mode is stewed with vegetables. à la Hollandaise is rubbed with treacle, etc., salted, smoked and boiled. It is eaten cold. au chasseur is spiced beef. It may be served with Chevreuil or Poivrade sauce, or with currant jelly. froid aux Indes is served cold with Indian pickles; à l'Américaine-with a tomato salad.

Fricandeau de bœuf is a beef fricandeau. It can be served with macaroni, à la Milanaise; or cold, with salad, à la Jardinière.

Slices of a beef fricandeau can be dressed for an entrée in a sharp brown sauce, with currants and sultanas, as Grenadins de bœuf à la Romaine.

Pâté de bœuf aux pommes de terre is a pie of minced beef and mashed potatoes, with a crust of mashed potatoes.

Pâté chaud de bœuf is a hot beef pie.

Pâté de bœuf aux huîtres is a beef-steak pie with oysters.

Pâté de tête de bœuf is an ox-cheek pie. This is also called Pâté à la Hesse.

Ox-tongue, or Langue de bœuf, boiled and glazed, is served à la prima donna with a border round it of quenelles of veal, and white sauce with Brussels sprouts. À la Princesse, it is covered with Mayonnaise sauce, and garnished with salad and cucumber VEAL.

A Fillet of veal is dressed as- Rouelle de veau aux petits pois-larded and roasted; served with peas in white sauce. à la Pontoise-stuffed, roasted, and served cold with Tartare sauce. à la potagère-larded and roasted; served with carrots cut in shapes, onions, cauliflower, and brown sauce. à la jardinière-stuffed with a piece of bacon, roasted, and served with a Jardinière garnish. à la Princesse-stuffed with forcemeat, mushrooms, etc.; roasted, and served with slices of tongue and bacon, and white sauce with cream. à la Versaillienne-stuffed with a tongue and forcemeat; roasted, and served with quenelles, slices of stewed cucumber and white sauce. en thon-larded with fillets of anchovy, pickled, and cooked in oil.

A Chump of veal, larded and braised, is served as- Noix de veau à l'oseille, or aux épinards, on a purée of sorrel or spinach ; à la bourgeoise-with brown sauce.

Noix de veau à la Trianon-with a purée of chestnuts, and clear gravy. à la potagère is braised white, and served in a white sauce with peas and pieces of cauliflower. à la Montpensier is larded with strips of truffles and bacon, and braised.

It is also served à la purée de champignons, on a purée of mushrooms; or aux petits légumes, with stewed young carrots, turnips and onions, and brown sauce.

For Veau en fricandeau, veal is larded on one side with thick strips of bacon, on the other side with fine ones, and braised.

The Loin as- Longe de veau is roasted. Served à la Strasbourgienne, it has slices of Strasbourg or other bacon round it, and Poivrade sauce.

It is served cold au jambon, with oval slices of ham and croûtons of aspic; or à la dame blanche, with a sauce over it of Béchamel and aspic with Tarragon vinegar, etc., garnished with Indian pickles. This is sometimes called à la Princesse.

Longe de veau à la Montglas is braised, and served with clear gravy or half glaze, garnished with strips of chicken, tongue, truffles, and mushrooms.

Larded and braised, it is served piquée braisée, or à la Royale ; à la macédoine de légumes with a vegetable macédoine. À la Cambacères, it has a border round it of small slices of tongue, truffles and cucumber; white sauce with wine, chopped mushrooms, etc.

The under part of a loin is roasted and dressed as Filet de veau à la crémière, with poached eggs, and Béchamel sauce with cream, etc.

Filet de veau à la Chipolata is a veal steak braised, and served with balls of sausage-meat, fried bacon, and tomato sauce. It is also served with capsicum sauce, sauce piment.

A Neck of veal dressed as- Carré de veau au naturel is stewed, and served in the sauce with chopped gherkins and vinegar.

À la Bourgeoise, it is stewed with vegetables.

À la Milanaise, it is braised, and served with a Milanaise garnish.

Roasted, it is served à la purée de céleris, with stewed celery, and celery sauce.

À la St. Clair, with slices of fried ham and tomato sauce.

À la Bruxellaise, with Brussels sprouts and white sauce.

À la Printanière, with spring vegetables.

A Breast of veal as- Poitrine de veau rôtie is roasted; à la Soubise, it is served with Soubise sauce.

Boned, stuffed, rolled, and braised, it is served à la Jardinière-with young vegetables; or à la Chipolata-with Chipolata garnish.

A Knuckle of veal as--- Jarret de veau à la Mancelle is stewed and served with chestnuts.

Galantine de veau is a galantine of veal. It is served cold, garnished with aspic.

Calf's head is served as- Tête de veau au naturel, stewed, and garnished with the tongue and brains. farcie-stuffed with forcemeat, etc., and stewed.

Served in a white sauce with currants and sultanas, it is à l'Allemande. en tortue-cut in pieces and boiled with vegetables and turtle herbs-basil, marjoram, thyme, bay leaves, etc.; served in the sauce with wine and mushrooms.

Veal and ham pie is called Pâté de veau au jambon.

Pâté à l'Italienne is a veal and ham pie, with yolks of hard-boiled eggs, and small balls of stuffing.

Timbale à la Française is a pie of layers of slices of larded veal, ham and forcemeat, in a shell of paste.

Pâte de pieds de veau à l'Écossaise. A pie of calf's feet minced with suet and apples, with gravy and wine.

Pâté chaud de godiveau is a hot pie of veal or fowl forcemeat.

MUTTON.

Hanche de mouton is a roast haunch of mutton.

It may be served au jus de groseilles with brown sauce and currant jelly. à la Bohémienne-soaked in marinade, roasted, and served in a brown sauce with pickled onions, olives, currant jelly, etc.

A leg or neck of mutton is also dressed in this way.