592. LOIN OF VEAL, A LA ROYALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (11)
  1. Prepare and braise a loin of veal as directed in the preceding article.
  2. When done, allow it partially to cool in its own braize, then strain it on the drainer of the braizing-pan, and absorb any grease there may be on it with a clean napkin.
  3. Cover it all over with a quenelle farce of veal mixed with a little lobster coral.
  4. Decorate the ends and centre with a bold design, using for the purpose some black truffles, in order that the decoration may show well on the scarlet surface.
  5. Next, place the loin of veal in a large oval braizing-pan with just sufficient consommé to bathe it, to the depth of an inch.
  6. Cover the loin with very thin layers of fat bacon, or, in lieu thereof, a well-buttered oval covering of paper.
  7. Set it in the oven, or on a moderate stove-fire, with live embers on the lid, to boil or simmer gently for about three-quarters of an hour, when it will be done.
  8. Then drain the veal, and divest it of the bacon or paper used to cover it.
  9. Pour round it a ragout of button-mushrooms, small quenelles of fowl, cocks'-combs and kernels.
  10. Garnish with a border of large truffles and crayfish.
  11. Glaze the loin of veal with thin light-coloured glaze, and send to table.
Original Text
592. LOIN OF VEAL, A LA ROYALE. PREPARE and braize a loin of veal as directed in the preceding article; when done, allow it partially to cool in its own braize, then strain it on the drainer of the braizing-pan, and absorb any grease there may be on it with a clean napkin; cover it all over with a quenelle farce of veal mixed with a little lobster coral; decorate the ends and centre with a bold design, using for the purpose some black truffles, in order that the decoration may show well on the scarlet surface. Next, place the loin of veal in a large oval braizing-pan with just sufficient consommé to bathe it, to the depth of an inch; cover the loin with very thin layers of fat bacon, or, in lieu thereof, a well-buttered oval covering of paper; set it in the oven, or on a moderate stove-fire, with live embers on the lid, to boil or simmer gently for about three-quarters of an hour, when it will be done. Then drain the veal, and divest it of the bacon or paper used to cover it; pour round it a ragout of button-mushrooms, small quenelles of fowl, cocks'-combs and kernels; garnish with a border of large truffles and crayfish; glaze the loin of veal with thin light-coloured glaze, and send to table.
Notes
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