593. ROAST LOIN OF VEAL, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (4)
  1. Procure a loin of veal, cut square without the chump, and with the flap, or skirt, left on; bone it carefully, truss it tightly in the shape of a hollow, and after first laying the toilet paper, by paring off the whole of the skin and sinew which covers it, lard it closely, as you would a fricandeau.
  2. When the loin is so far prepared, get it ready for braizing in a large oval braizing-pan, with carrot, onion, celery, garnished faggot, two blades of mace, and four cloves.
  3. Moisten with two ladlefuls of good stock, cover with an oval of paper well-buttered, place the lid on the pan, with live embers on it, and then set the veal to braise gently on the fire, taking care to baste it frequently with its own liquor.
  4. When done, drain, glaze, and dish it up; pour round it a rich brown Financiere ragout (No. 188), garnish with a border of plam quenelles, and crayfish, and send to table.
Original Text
593. ROAST LOIN OF VEAL, A LA FINANCIERE. Procure a loin of veal, cut square without the chump, and with the flap, or skirt, left on; bone it carefully, truss it tightly in the shape of a hollow, and after first laying the toilet paper, by paring off the whole of the skin and sinew which covers it, lard it closely, as you would a fricandeau. When the loin is so far prepared, get it ready for braizing in a large oval braizing-pan, with carrot, onion, celery, garnished faggot, two blades of mace, and four cloves; moisten with two ladlefuls of good stock, cover with an oval of paper well-buttered, place the lid on the pan, with live embers on it, and then set the veal to braise gently on the fire, taking care to baste it frequently with its own liquor. When done, drain, glaze, and dish it up; pour round it a rich brown Financiere ragout (No. 188), garnish with a border of plam quenelles, and crayfish, and send to table.
Notes
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