882. NOIX* OF VEAL, A LA REGENCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Trim the udder adhering to the noix neatly and shape it like a half-moon.
  2. Pare the lean part within the inner semi-circle smoothly and lard it as a fricandeau.
  3. Place the noix in an oval stewpan on a bed of vegetables.
  4. Cover with layers of fat bacon.
  5. Moisten with half a pint of sherry or Madeira and about a pint of good stock.
  6. Cover the udder with layers of fat bacon to keep it white.
  7. Place a thickly-buttered paper over all.
  8. Cover with the lid.
  9. Braise the noix very gently on a slow fire, or in the oven.
Original Text
882. NOIX* OF VEAL, A LA REGENCE. In this case the udder must be left adhering to the noix, or cushion of veal; it must be neatly trimmed, and the udder made to represent the form of a half-moon, with the lean part (within the inner semi- circle) smoothly pared and larded in the same manner as a fricandeau. This should to then be placed in an oval stewpan upon a bed of vege- tables, covered with layers of fat bacon, moistened with half a pint of sherry or Madeira, and about a pint of good stock. The udder must be covered with layers of fat bacon to preserve it white; then place a thickly-buttered paper over all, and cover with the lid. The noix must be very gently braized on a slow fire, or in the oven, and fre- * Noix is the French technical term for that part of a leg of veal generally used for fricandeaux; the English term for which is cushion, or mouse-piece.
Notes
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