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Meat Veal (How to use various joints)

How to use various joints of veal 155 Bagshot quenelles, see Veal quenelles No. 1 Blanquette de veau 155 Calf's feet and rice 155 Calf's head No. 1 Tête de veau en tortue 155, 156 No. 2 Tête de veau farcie 156 No. 3 rolled 156, 157 No. 4 turned out of a mould 157 Calf's liver and bacon 157 Escalopes de veau sautés, see Veal cutlets No. 2 French cutlets, see Veal cutlets No. 3 Grated veal, see Beef, grated Loin of veal 157 Prussian cutlets, see Veal cutlets No. 4 Riz de veau à la Napolitaine, see Sweetbread No. 5 Sweetbread No. 1 braised 158 No. 2 à la Financière 158 No. 3 Sweetbread and macaroni timbales 158 No. 4 as cutlets 158 No. 5 Riz de veau à la Napolitaine 158,159 No. 6 with sorrel 159 No. 7 159 en surprise, see Preface see also Sweetbread purée, under Soups and also in Preface, note ofa recipe Tendrons de veau aux petits pois, see Veal tendrons Tête de veau en tortue, see Calf's head No. 1 Tête de veau farcie, see Calf's head No. 2 Veal cutlets No. 1 159 No. 2 Escalopes de veau sautés 159, 160 No. 3 French cutlets 160 No. 4 Prussian cutlets 160 fillets 160 hash, see end of Calf's head No. 2 and macaroni timbale 160 quenelles No. 1 Bagshot quenelles 160 No. 2 161 No. 3 161 and rice patties, see Lobster rice patties, under Fish rissoles 161, 162 sandwiches, see American salad sandwiches, under Poultry, Chicken stuffing for, see Hare Stuffing, under Stuffings tendrons Tendrons de veau aux petits pois 162 with potatoes 162 see Neck of mutton No. 3