580. BRAIZED NECK OF VEAL, A LA MONTMORENCY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 180 min Total: 180 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

for braizing

three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a garnished faggot
thin layers of fat bacon
two ladlefuls of good veal stock
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
live embers of charcoal

for garnish

a white ragout of small quenelles
truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
cocks'-combs
lambs' sweetbreads, larded ↝ Sweetbreads [Liver and organ meats]
large quenelles of fowl
tongue ↝ Tongue [Liver and organ meats]

Instructions (15)

Trim a neck of white veal, according to the directions given in the preceding article
With a thin long-bladed knife, pare off the skin and sinew which cover the fillet part of the neck, leaving the ribs well covered
Lard the part which has been trimmed as closely and neatly as possible
Prepare it for braizing by stretching the bottom of the braizer or an oval braizing-pan with three carrots, three onions, two heads of celery, and a garnished faggot
Cover the vegetables with thin layers of fat bacon
Put in the neck of veal
Lay the trimmings round it
Moisten with two ladlefuls of good veal stock
Put a buttered paper on the top
Cover with the lid, upon which place live embers of charcoal
Set it to braize gently on a slow fire, taking care to baste it frequently with its own liquor
When it is done, which will require about three hours, glaze it brightly, and dish it up
Garnish with a white ragout of small quenelles, truffles, mushrooms, and cocks'-combs
Place round the ragout a border of lambs' sweetbreads, larded, and large quenelles of fowl, decorated with tongue
Send to table

Original Text

580. BRAIZED NECK OF VEAL, A LA MONTMORENCY.
TRIM a neck of white veal, according to the directions given in the preceding article; then, with a thin long-bladed knife, pare off the skin and sinew which cover the fillet part of the neck, leaving the ribs well covered; lard the part which has been trimmed as closely and neatly as possible; and prepare it for braizing, as follows:—
Stretch the bottom of the braizer or an oval braizing-pan with three carrots, three onions, two heads of celery, and a garnished faggot; cover the vegetables with thin layers of fat bacon, and then put in the neck of veal; lay the trimmings round it, and moisten with two ladlefuls of good veal stock; put a buttered paper on the top, cover with the lid, upon which place live embers of charcoal, and set it to braize gently on a slow fire, taking care to baste it frequently with its own liquor. When it is done, which will require about three hours, glaze it brightly, and dish it up; garnish with a white ragout of small quenelles, truffles, mushrooms, and cocks'-combs; then place round the ragout a border of lambs' sweetbreads, larded, and large quenelles of fowl, decorated with tongue, and send to table.

Notes

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