581. NECK OF VEAL, A LA DREUX.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

For the neck of veal

a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some truffles
tongue ↝ Tongue [Liver and organ meats]
fat bacon

For the garnish

a white ragout of scallops of tongue ↝ Tongue [Liver and organ meats]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
large crayfish ↝ Crayfish, cooked [Shellfish]
glazed whole truffles

Instructions (10)

Trim a neck of veal.
Daube or interlard it through the fillet with some truffles, tongue, and fat bacon.
First cut these into three-inch lengths, by a quarter of an inch square.
Introduce them into the fillet-part of the neck of veal with a skewer, showing through the skin which covers it.
Braise it according to the directions in the foregoing article.
When done, glaze the neck of veal.
Dish up the neck of veal.
Garnish with a white ragout of scallops of tongue and mushrooms.
Place a border of large crayfish and glazed whole truffles round this garnish.
Send the neck of veal to table.

Original Text

581. NECK OF VEAL, A LA DREUX.
TRIM a neck of veal, daube or interlard it through the fillet with some truffles, tongue, and fat bacon; first cut these into three-inch lengths, by a quarter of an inch square, and then introduce them into the fillet-part of the neck of veal with a skewer, showing through the skin which covers it; it should then be braized according to the directions in the foregoing article, and when done, glazed, and dished up. Garnish with a white ragout of scallops of tongue and mushrooms, and round this place a border of large crayfish, and glazed whole truffles; glaze the neck of veal, and send to table.

Notes

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