590. ROAST LOIN OF VEAL, A LA MONGLAS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for the loin

a loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
very fine bread-crumbs, fried with butter, of a light colour ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a third part of Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
melted fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

for the filling

The fillet thus taken out
an equal quantity of scallops of tongue ↝ Tongue [Liver and organ meats]
scallops of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a ragout spoonful of good Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for garnish

a white Toulouse ragout (No. 187)
a border of croquettes of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sweetbread ↝ Sweetbreads [Liver and organ meats]

Instructions (13)

Roast off a loin of veal, according to the foregoing directions.
With a sharp knife, make an incision two inches deep along the sides and ends of the loin, and endeavour to cut out the square piece without tearing the meat, the joint resembling an oblong case.
Cut the fillet thus taken out into thin round scallops.
Put the fillet scallops into a stewpan with an equal quantity of scallops of tongue and mushrooms.
Add to these a ragout spoonful of good Béchamel sauce.
With this mixture fill the loin of veal previously put on a buttered baking-sheet.
Smooth the top over with the blade of a knife.
Cover the whole with very fine bread-crumbs, fried with butter, of a light colour, and mixed with a third part of Parmesan cheese.
Sprinkle a little melted fresh butter over it.
Set it in the oven to get hot.
Salamander it over and dish it up.
Garnish with a white Toulouse ragout (No. 187).
Place round a border of croquettes of veal, or sweetbread.

Original Text

590. ROAST LOIN OF VEAL, A LA MONGLAS.
ROAST off a loin of veal, according to the foregoing directions; next, with a sharp knife, make an incision two inches deep along the sides and ends of the loin, and endeavour to cut out the square piece with-out tearing the meat, the joint resembling an oblong case. The fillet thus taken out should be cut into thin round scallops, and put into a stewpan with an equal quantity of scallops of tongue and mushrooms: to these add, a ragout spoonful of good Béchamel sauce, and with this mixture fill the loin of veal previously put on a buttered baking-sheet; smooth the top over with the blade of a knife, and cover the whole with very fine bread-crumbs, fried with butter, of a light colour, and mixed with a third part of Parmesan cheese; sprinkle a little melted fresh butter over it, and set it in the oven to get hot, salamander it over and dish it up; garnish with a white Toulouse ragout (No. 187); and place round a border of croquettes of veal, or sweetbread: at each

Notes

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