597. BREAST OF VEAL, A LA WINDSOR.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
For the veal breast
For garnishing
For the sauce
Instructions (16)
  1. Bone and trim a breast of veal.
  2. Lay it on the table.
  3. Spread the inner part with quenelle force-meat of veal or rabbits, at least an inch thick.
  4. Place some square fillets of boiled tongue lengthwise.
  5. Between the fillets of tongue, put some pieces of black truffles, cut square to match the size of the pieces of tongue.
  6. Roll up the breast of veal carefully.
  7. Secure its shape with the aid of small iron skewers and string.
  8. To prevent the force-meat from escaping, cover the ends with layers of fat bacon.
  9. Put the veal thus prepared into an oval braizing-pan with the trimmings and the usual complement of roots, &c.
  10. Moisten with two ladlefuls of good stock.
  11. Set it to braize gently on a slow fire.
  12. When done, drain, glaze, and dish it up.
  13. Garnish round with French-beans cut in diamonds, which, after being boiled green, must be dressed with a spoonful of Béchamel sauce, a little mignonette peppercorn, nutmeg, salt, fresh butter, and lemon-juice.
  14. Round these place a border of young carrots nicely glazed.
  15. Send to table.
  16. The braize in which the breast of veal is done should be divested of grease, and clarified, and after being reduced to half glaze, served separately in a sauce-boat.
Original Text
597. BREAST OF VEAL, A LA WINDSOR. Bone and trim a breast of veal, lay it on the table, and after spreading the inner part with quenelle force-meat of veal or rabbits, at least an inch thick, place some square fillets of boiled tongue lengthwise, and between the fillets of tongue, put some pieces of black truffles, cut square to match the size of the pieces of tongue; then roll up the breast of veal carefully, secure its shape with the aid of small iron skewers and string, and to prevent the force-meat from escaping, cover the ends with layers of fat bacon. Put the veal thus prepared into an oval braizing-pan with the trimmings, and the usual complement of roots, &c.; moisten with two ladlefuls of good stock, and set it to braize gently on a slow fire; when done, drain, glaze, and dish it up, garnish round with French-beans cut in diamonds, which, after being boiled green, must be dressed with a spoonful of Béchamel sauce, a little mignonette peppercorn, nutmeg, salt, fresh butter, and lemon-juice; round these place a border of young carrots nicely glazed, and send to table. The braize in which the breast of veal is done should be divested of grease, and clarified, and after being reduced to half glaze, served separately in a sauce-boat.
Notes
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