884. GRENADINS OF VEAL, WITH SPINACH, ETC.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the grenadins
For serving
Optional garnishes (from note)
Instructions (16)
  1. Trim a fricandeau piece of white veal, and cut this into eight or ten fillets, beginning at the thick end.
  2. Flatten the fillets with a cutlet-bat dipped in water, and trim them somewhat in the shape of fillets of fowl.
  3. Lard the fillets closely with fat bacon.
  4. Place the larded fillets in a deep sauta or fricandeau pan, upon a bed of sliced vegetables covered over with layers of fat bacon.
  5. Moisten with sufficient good stock, just to reach up to the larding.
  6. Place buttered paper over the contents.
  7. Cover the pan with the lid.
  8. Braise the grenadins for about one hour and a quarter.
  9. Frequently baste the grenadins during braising.
  10. When nearly done, remove the paper and glaze them.
  11. Drain the grenadins on a napkin.
  12. Trim the grenadins.
  13. Dish the grenadins on a foundation of force-meat, in close order.
  14. Fill the centre with some purée of spinach.
  15. Pour some half glaze (made with the liquor from the grenadins) around the base of the entrée.
  16. Serve.
Original Text
884. GRENADINS OF VEAL, WITH SPINACH, ETC. Trim a fricandeau piece of white veal, and cut this into eight or ten fillets, beginning at the thick end; these must be flattened with a cutlet-bat dipped in water, and trimmed somewhat in the shape of fillets of fowl. They should then be closely larded with fat bacon placed in neat order in a deep sauta or fricandeau pan, upon a bed of sliced vegetables covered over with layers of fat bacon; moisten with sufficient good stock, just to reach up to the larding; place the but- tered paper, and cover with the lid. The grenadins will require to be braized for about one hour and a quarter, during which time they must be frequently basted; when nearly done, remove the paper and glaze them. Next, drain them on a napkin, trim them, and dish them on a foundation of force-meat, in close order; fill the centre with some purée of spinach, pour some half glaze round the base of the entrée (made with the liquor from the grenadins), and serve. Note.—Grenadins may also be garnished with all kinds of ragouts and vegetable garnishes directed to be served with fricandeaux.
Notes
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