584. NECK OF VEAL, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (13)
  1. Trim and braise a neck of veal.
  2. Let it get partially cool in its own braize.
  3. Drain it on an earthen dish.
  4. Mask it entirely with a coating of thick and well-seasoned Allemande sauce.
  5. As soon as the sauce has become set upon the neck of veal, bread-crumb it with egg and bread-crumbs, in which introduce a fourth part of grated Parmesan cheese.
  6. Place it on a buttered baking-dish three-quarters of an hour before dinner.
  7. Put it in the oven to bake.
  8. When done, dish it up.
  9. Garnish round with a Toulouse ragout.
  10. Surround the whole with a border of quenelles, decorated with truffles, and large crayfish.
  11. Place a heart sweet-bread (decorated with pieces of the tip of a tongue, cut into the shape of large hob-nails, and inserted in circular rows in the sweet-breads, previously to their being simmered in a little white braize) at each end of the dish.
  12. Glaze the crayfish lightly.
  13. Send to table.
Original Text
584. NECK OF VEAL, A LA ROYALE. TRIM and braize a neck of veal, and afterwards let it get partially cool in its own braize; drain it on an earthen dish, and mask it entirely with a coating of thick and well-seasoned Allemande sauce; as soon as the sauce has become set upon the neck of veal, bread-crumb it with egg and bread-crumbs, in which introduce a fourth part of grated Parmesan cheese; place it on a buttered baking-dish, three-quarters of an hour before dinner, and put it in the oven to bake. When done, dish it up, garnish round with a Toulouse ragout, surround the whole with a border of quenelles, decorated with truffles, and large crayfish; place a heart sweet-bread (decorated with pieces of the tip of a tongue, cut into the shape of large hob-nails, and inserted in circular rows in the sweet-breads, previously to their being simmered in a little white braize) at each end of the dish, glaze the crayfish lightly, and send to table.
Notes
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