Fillets of Veal à la Duchesse

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 – 10.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

fillets

one and a half pounds of lean fillet of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
lard the centres of these fillets on one side with fat bacon in the form of a ring one inch in diameter
a little layer of veal farce ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a strip of cooked tongue or ham ↝ Tongue [Liver and organ meats]

braise

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
any bacon trimmings left over from the larding ↝ Turkey bacon, cooked [Bacon]
half a cleansed carrot sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
half a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a strip or two of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs
eight or ten peppercorns
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a quarter of a pint of good stock
more stock as that in the pan reduces
a little warm glaze ↝ Carrots, glazed, cooked [Carrots]

quenelles

the same farce as that rolled up in the fillets ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a few little strips of cooked tongue ↝ Tongue [Liver and organ meats]

serving

farce or potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
thin veal quenelles ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
peas or French beans ↝ Peas, green, raw [Vegetables and Vegetable Products]
Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (20)

Cut one and a half pounds of lean fillet of veal into neat pieces one quarter of an inch thick and three inches square.
Bat the veal pieces out with a wetted cutlet bat or knife.
Lard the centres of these fillets on one side with fat bacon in the form of a ring one inch in diameter.
With a forcing bag and a plain pipe, arrange a little layer of veal farce on the other side of each fillet.
Lay a strip of cooked tongue or ham across the farce.
Roll up the fillets over the tongue, completely hiding the farce, and tie them into cylinder shapes.
Have ready a stewpan with the braise ingredients: butter, bacon trimmings, sliced carrot, turnip, celery, herbs, peppercorns, and cloves.
Lay the rolled fillets on the braise in the stewpan.
Place a buttered paper over the fillets.
Cover the stewpan and let it all fry for fifteen to twenty minutes.
Add a quarter of a pint of good stock.
Stand the pan in the oven and allow all to cook for about one hour, adding more stock as that in the pan reduces, and basting occasionally over the paper.
When cooked, remove the strings carefully.
Brush over the tops of the fillets with a little warm glaze.
Return the fillets to the oven to allow the lardons to become crisp.
Dish the fillets en couronne on a border of farce or potato.
Place thin veal quenelles between each fillet.
These quenelles are made of the same farce as that rolled up in the fillets.
When cooked, mask each quenelle with a little Velouté sauce and stick over with a few little strips of cooked tongue.
Serve with peas or French beans in the centre and Velouté sauce round.

Original Text

Fillets of Veal à la Duchesse.
(Filets de Veau à la Duchesse.)

Cut one and a half pounds of lean fillet of veal (this is sufficient for eight or ten persons) into neat pieces one quarter of an inch thick and three inches square, and bat them out with a wetted cutlet bat or knife; lard the centres of these fillets on one side with fat bacon in the form of a ring one inch in diameter; then with a forcing bag and a plain pipe, arrange on each a little layer of veal farce on the other side, across which lay a strip of cooked tongue or ham. Then roll up the fillets over the tongue, completely hiding the farce, and tie them into cylinder shapes. Have ready a stewpan with the following braise: one ounce of butter, any bacon trimmings left over from the larding, half a cleansed carrot sliced, half a turnip, a strip or two of celery, a bunch of herbs, eight or ten peppercorns and two or three cloves. Lay the fillets on this, with a buttered paper over them, cover the stewpan, and let it all fry for fifteen to twenty minutes, then add a quarter of a pint of good stock, stand the pan in the oven, and allow all to cook for about one hour, adding more stock as that in the pan reduces, and basting occasionally over the paper. When cooked remove the strings carefully, brush over the tops with a little warm glaze, then return them to the oven to allow the lardons to become crisp. Dish en couronne on a border of farce or potato, with thin veal quenelles between each fillet. These quenelles are made of the same farce as that rolled up in the fillets. Each quenelle, when cooked, should be masked with a little Velouté sauce and stuck over with a few little strips of cooked tongue. Serve with peas or French beans in the centre and Velouté sauce round.

Notes

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