582. NECK OF VEAL, A LA D'UXELLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Prepare a neck of veal in every particular the same as described in the foregoing article.
  2. Braize it, and allow it partly to cool in its own stock; drain, trim, and spread a coating of thickly-reduced d'Uxelles sauce (No. 16) over it.
  3. When the sauce has become set, proceed to bread-crumb the neck of veal in the usual manner with beaten egg and bread-crumbs, observing that one-fourth part of grated Parmesan cheese should be introduced into the bread-crumbs used for the purpose.
  4. Place the neck of veal on a buttered baking-sheet, and three-quarters of an hour before dinner-time, put it in the oven, and bake it of a fine bright light-brown colour.
  5. During this part of the process, be careful to sprinkle a little clarified fresh butter over the bread-crumbed surface of the veal, in order to prevent it from drying or burning.
  6. When the neck of veal is done, place it on a dish, garnish round with Toulouse ragout (No. 187), and send to table.
Original Text
582. NECK OF VEAL, A LA D'UXELLES. PREPARE a neck of veal in every particular the same as described in the foregoing article, braize it, and allow it partly to cool in its own stock; drain, trim, and spread a coating of thickly-reduced d'Uxelles sauce (No. 16) over it; when the sauce has become set, proceed to bread-crumb the neck of veal in the usual manner with beaten egg and bread-crumbs, observing that one-fourth part of grated Parmesan cheese should be introduced into the bread-crumbs used for the purpose. Place the neck of veal on a buttered baking-sheet, and three-quarters of an hour before dinner-time, put it in the oven, and bake it of a fine bright light-brown colour; during this part of the process, be careful to sprinkle a little clarified fresh butter over the bread-crumbed surface of the veal, in order to prevent it from drying or burning. When the neck of veal is done, place it on a dish, garnish round with Toulouse ragout (No. 187), and send to table.
Notes
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