The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
VII

Veal

106 recipes

  1. 1479Brains a l'Aurora
  2. 1480Brains a la Chassaigne
  3. 1481Brains a la Poulette with Mushrooms
  4. 1482Brains in Matelote
  5. 1483Brains, Peasant Style
  6. 1484Brains with Black or Hazelnut Butter
  7. 1485Brains with Tomatoed Bearnaise Sauce (cervelles a la Sauce Bearnaise
  8. 1486Brains with Venetian or Green Holandaise Sauce
  9. 1487Breast of Veal a la Bourdaloue
  10. 1488Breast of Veal a la Mondoux
  11. 1489Breast of Veal au Gastronome
  12. 1490Blanquette of Breast of Veal a la Jacquart (blanquette de Poitrine de Veau a la Jacquart
  13. 1491Breast of Veal Stewed with Roux
  14. 1492Breast of Veal with Tomatoes, Queen Style—Stuffed
  15. 1493Breast of Veal a la Menagere
  16. 1494Calf's Crow a la Normande
  17. 1495Veal Cutlets a la Chipolata
  18. 1496Veal Cutlets Plain and a la Georgina
  19. 1497Veal Cutlets a la Seymour
  20. 1498Veal Cutlets a la Zingara or Singara
  21. 1499Veal Cutlets, half-Glaze
  22. 1500Veal Cutlets with Chicory—Larded
  23. 1501Veal Cutlets, Maitre d'Hotel
  24. 1502Veal Cutlets, Milanese
  25. 1503Veal Cutlets Studded with Truffles
  26. 1504Veal Cutlets with Fine Herbs
  27. 1505Stuffed Ears, Tomato Sauce
  28. 1506Calves Feet, American Style
  29. 1507Grenadins of Fillet of Veal, Tomatoed Argentine Sauce
  30. 1508Minced Fillet of Veal, Portuguese
  31. 1509Minion Fillets of Veal, with Puree of Artichokes
  32. 1510Minions of Fillet of Veal with Mushrooms
  33. 1511Paupiettes of Fillet of Veal a la Whittier
  34. 1512Schnitzel, German Style
  35. 1513Schnitzel, Vienna Style
  36. 1514Fillet of Veal Sliced with Pelerine Potatoes
  37. 1515Calf's Head a la Renaissance
  38. 1516Calf's Head a la Poulette
  39. 1517Calf's Head in Tortue
  40. 1518Calf's Head en Tortue, Dressed
  41. 1519Calf's Head Plain or Vinaigrette
  42. 1520Kernel of Veal a la Duchess
  43. 1521Kernel of Veal with Thickened Gravy
  44. 1522Kernel of Veal with half-Glaze
  45. 1523Small Kernels or Nuts with Macedoine
  46. 1524Veal Kidneys a l'Anderson
  47. 1525Veal Kidneys a la Roederer
  48. 1526Veal Kidneys with Marrow
  49. 1527Veal Kidneys with White Wine
  50. 1528Leg or Haunch of Veal, a la Miribel
  51. 1529Calf's Light a la Mariniere
  52. 1530Calf's Liver a la Clermont
  53. 1531Calf's Liver and Bacon
  54. 1532Calf's Liver. Italian Style
  55. 1533Calf's Liver with Fine Herbs-Fried
  56. 1534Loin of Veal a l'Ambassade
  57. 1535Loin of Veal a la Printaniere
  58. 1536Loin of Veal a la Saintonge
  59. 1537Loin of Veal with Gravy
  60. 1538Neck of Veal au Blanc
  61. 1539Veal Palates a la Sevigne
  62. 1540Veal Palates, Epicurean Style
  63. 1541Quarter of Veal, Scotch Style
  64. 1542Rack of Veal a l'Albani
  65. 1543Round Bottom Fricandeau of Veal Glazed with Gravy
  66. 1544Round Bottom of Veal, Minced, Sicilian
  67. 1545Saddle of Veal and Chopped Lettuce-Larded
  68. 1546Shoulder of Veal a la Bourguignotte
  69. 1547Slice of Round of Veal with Gravy
  70. 1548Spinal Marrow of Veal a la Barnave
  71. 1549Spinal Marrow of Veal a la Villeroi
  72. 1550The Way to Prepare Sweetbreads
  73. 1551Sweetbreads a la Binda
  74. 1552Sweetbreads a la Bussy
  75. 1553Sweetbreads a la Columbus
  76. 1554Sweetbreads a la Conti
  77. 1555Sweetbreads a l'Ecarlate
  78. 1556Sweetbreads a l'Eugenie
  79. 1557Sweetbreads a la la Valliere
  80. 1558Sweetbreads a la Maltese
  81. 1559Sweetbreads a la Marsilly
  82. 1560Sweetbreads a la Montebello
  83. 1561Sweetbreads a la Montpensier
  84. 1562Sweetbreads, Neapolitan Style
  85. 1563Sweetbreads, Piedmontese Style
  86. 1564Sweetbreads, Portuguese Style
  87. 1565Sweetbreads a la Princesse
  88. 1566Sweetbreads a la St. Cloud
  89. 1567Sweetbreads a la St. Laurent
  90. 1568Sweetbreads a la Theodora
  91. 1569Sweetbreads au Chancelier
  92. 1570Sweetbreads au Monarch
  93. 1571Sweetbreads, English Style
  94. 1572Sweetbread Fritters, Cream Sauce
  95. 1573Sweetbreads in Papers
  96. 1574Sweetbreads Larded and Glazed with Cepes Bordelaise
  97. 1575Sweetbreads Larded and Glazed with Gravy
  98. 1576Sweetbreads, Parisian Style
  99. 1577Sweetbreads Studded, Spanish Style
  100. 1578Sweetbreads, with Quenelles
  101. 1579Sweetbreads, Zurich
  102. 1580Calves' Tails with Cabbage
  103. 1581Tendon or Gristle of Veal a la Bayeux
  104. 1582Tendon or Gristle of Veal a la Biarritz
  105. 1583Calves' Tongues a la Flamande
  106. 1584Calves' Tongues a la Perigueux
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