591. LOIN OF VEAL, A LA DAUPHINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
Instructions (17)
  1. Procure a loin of very white veal, cut square, with the whole of the flap, or skirt, left on.
  2. Bone it entirely, taking care, at the same time, to divest it of every portion of sinew.
  3. Daube or interlard the lean part of the fillet with small fillets of tongue or ham.
  4. Lay the veal square on the table, and spread the whole of the inner part about an inch thick with quenelle force-meat of chickens (mixed with chopped parsley and mushrooms).
  5. Replace the kidney and fat in the centre.
  6. Roll the loin up tight, and secure its pillow-like shape with small iron skewers, and fasten with string.
  7. Put it in a large oval braizing-pan, on the drainer.
  8. Garnish it with the trimmings, a couple of carrots, onions, celery, and garnished faggot of parsley and green onions, two blades of mace, and four cloves.
  9. Moisten with two large ladlefuls of good consommé, cover with an oval of double paper, well-buttered, put the lid on, and then set the pan to boil on the stove-fire.
  10. After which put it to braize in the oven, or on a slow fire, with live embers on the lid.
  11. Baste the veal frequently with its own liquor.
  12. When it is done, drain, trim, and mask it all over with a coating made from six yolks of eggs, 2ozs. of fresh butter (melted), and two tablespoonfuls of Béchamel sauce, seasoned with nutmeg, pepper and salt.
  13. Mix this well together and use it as directed above.
  14. Cover the whole with very fine bread-crumbs, mixed with a third proportion of grated Parmesan cheese.
  15. Sprinkle some drops of melted or oiled butter over it.
  16. Place the loin of veal on a buttered baking-sheet, and put it in the oven to bake of a light-brown colour.
  17. When done, dish it up, pour round it a Parisian ragout (No. 203), and garnish with a border of quenelles of veal, or fowl, decorated with truffles, and send to table.
Original Text
591. LOIN OF VEAL, A LA DAUPHINE. PROCURE a loin of very white veal, cut square, with the whole of the flap, or skirt, left on; bone it entirely, taking care, at the same time, to divest it of every portion of sinew; daube or interlard the lean part of the fillet with small fillets of tongue or ham; the veal must then be laid square on the table, and with some quenelle force-meat of chickens (mixed with chopped parsley and mushrooms), spread the whole of the inner part about an inch thick; the kidney and fat should then be replaced in the centre; the loin rolled up tight, and its pillow-like shape be secured with small iron skewers, and fastened with string. Then put it in a large oval braizing-pan, on the drainer: garnish it with the trimmings, a couple of carrots, onions, celery, and garnished faggot of parsley and green onions, two blades of mace, and four cloves; moisten with two large ladlefuls of good consommé, cover with an oval of double paper, well-buttered, put the lid on, and then set the pan to boil on the stove-fire; after which put it to braize in the oven, or on a slow fire, with live embers on the lid; baste the veal frequently with its own liquor, and when it is done, drain, trim, and mask it all over with a coating of the following mixture:—To six yolks of eggs, add 2ozs. of fresh butter, melted, and two tablespoonfuls of Béchamel sauce, season with nutmeg, pepper and salt, mix this well together, and use it as directed above. Cover the whole with very fine bread-crumbs, mixed with a third proportion of grated Parmesan cheese; sprinkle some drops of melted or oiled butter over it, and placing the loin of veal on a buttered baking-sheet, put it in the oven to bake of a light-brown colour; when done, dish it up, pour round it a Parisian ragout (No. 203), and garnish with a border of quenelles of veal, or fowl, decorated with truffles, and send to table.
Notes
—