887. VEAL KERNELS, WITH PUREE OF ARTICHOKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (18)
  1. Steep the veal kernels in water for about half an hour.
  2. Parboil the kernels for five minutes.
  3. Immerse the parboiled kernels in cold water.
  4. Drain the kernels upon a napkin.
  5. Put the kernels in press between two dishes.
  6. Trim the kernels without waste.
  7. Place the kernels in a deep circular fricandeau pan upon thin layers of white veal.
  8. Moisten the kernels with some white-wine mirepoix (No. 236).
  9. Set the pan on a slow fire to braize very gently for about three quarters of an hour.
  10. Regulate the heat of the stove so that the kernels' liquor is reduced to one-half its original quantity.
  11. Carefully remove the kernels into a sautapan.
  12. Pour the strained and degreased half glaze upon the kernels.
  13. Place the kernels with a brisk fire and let them boil quickly until their moisture is reduced to a glaze.
  14. Roll the kernels gently in the glaze, causing as much of it as possible to adhere to them to give them a bright appearance.
  15. Dish them up in a close circle upon a base of force-meat of veal.
  16. Place a croûton of fried bread of the same shape between each kernel.
  17. Fill the centre with some purée of artichokes (No. 117).
  18. Pour some half glaze round the entrée and serve.
Original Text
887. VEAL KERNELS, WITH PUREE OF ARTICHOKES. VEAL kernels are an oblong fatty substance, containing a kind of small kidney of great delicacy, lying to the left of the black-bone of the shoulder; these must be steeped in water for about half an hour then parboiled for five minutes, immersed in cold water, drained upon a napkin, and put in press between two dishes. From ten to sixteen kernels suffice for an entrée. The kernels must be trimmed without waste, and placed in a deep circular fricandeau pan, upon thin layers of white veal; then moistened with some white-wine mirepoix (No. 236), and set them on a slow fire to braize very gently for about three quarters of an hour, bearing in mind that the heat of the stove is to be so regulated as to cause their liquor to be reduced to one-half its original quantity. The kernels must then be carefully removed into a sautapan, and their half glaze, when strained and divested of all grease, poured upon them. Place them with a brisk fire, and let them boil quickly till their moisture is reduced to a glaze, roll them gently in this, causing as much of it as possible to adhere to them, to give them a bright appearance. Then dish them up in a close circle upon a base of force-meat of veal, with a croûton of fried bread of the same shape between each kernel; fill the centre with some purée of arti- chokes (No. 117), pour some half glaze round the entrée and serve. Note.—Veal kernels prepared and dished up in this manner may be garnished with all kinds of dressed vegetables and purées.
Notes
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