Necks of Veal

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

Garnishes for Necks of Veal

Macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
a Jardiniere
potato croquettes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
tomatoes au gratin ↝ Potatoes, au gratin, dry mix, unprepared [Vegetables and Vegetable Products]

Sauces for Necks of Veal (when served with mushrooms or tomatoes au gratin)

Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
brown Italian sauce

Instructions (2)

Necks of veal, either braised or roasted plain, or larded and braised, may be sent to table garnished with a Macedoine of vegetables, a Jardiniere, potato croquettes, mushrooms, or tomatoes au gratin.
In the cases of mushrooms or tomatoes au gratin, the necks of veal must be sauced with Espagnole, Poivrade, or brown Italian sauce.

Original Text

Note.—Necks of veal, either braized or roasted plain, or larded and braized, may, in addition to the foregoing, be sent to table garnished with a Macedoine of vegetables, a Jardiniere, potato croquettes, mushrooms, or tomatoes au gratin. (In the last two cases, the necks of veal must be sauced with Espagnole, Poivrade, or brown Italian sauce), à la Milanaise, à la Financière, &c. &c.

Notes

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