Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/539

This page has been validated.

ing recipe, and cut them into slices. Rub the tomatoes through a fine hair sieve, put the purée into a small stewpan, add a little salt and pepper, and when hot put in the cornflour (previously mixed smoothly with a little cold water), and stir until the purée thickens. Add to it the lemon-juice, a pinch of sugar, and either carmine or cochineal drop by drop until the desired colour is attained. Spread the purée quickly on one side of each escalop, sprinkle on a little truffle, arrange them in a circle on a border of mashed potato, fill the centre with the purée of spinach (green peas or haricots verts may be substituted), and pour the Béchamel sauce round.

Time.—About 1 hour. Average Cost, 7s. 6d. to 9s. 6d. Sufficient for 6 or 7 persons.

776.—VEAL, ESCALOPES OF, RUSSIAN STYLE. (Fr.Escalopes de Veau à la Russe.)

Ingredients.—2 to 2½ lb. of knucles of veal, 4 ozs. of pork, 4 ozs. of beef marrow, 3 oz. of clarified butter, 2 ozs. of anchovy paste, ½ a pint of preserved mushrooms, 1 yolk of egg, 1 teaspoonful of mixed herbs, salt and pepper, breadcrumbs, ¼ of a pint of demi-glaze sauce, fried breadcrumbs.

Method.—Cut the veal into even-sized scallops of 2¼ or 2½ inches diameter, and fry them in 2 ozs. of butter over a quick fire until lightly browned. Press them lightly between 2 dishes until cold, strain the butter, and use it afterwards for sautéing the mushrooms. Cut the pork and marrow into small pieces, pound them in a mortar until smooth, then add the herbs, anchovy paste, the yolk of egg, seasoning to taste, and when thoroughly incorporated rub through a wire sieve. Melt the remaining oz. of butter, spread one side of the scallops thickly with the farce or stuffing, cover with fried breadcrumbs, sprinkle with melted butter, then place them on a buttered baking-sheet, and cook in a moderately-hot oven for about 15 minutes. Re-heat the butter in a sauté-pan, put in the mushrooms (previously well-drained), sauté for a few minutes, then add the demi-glaze sauce, season to taste, and simmer gently for 10 minutes. Dish the scallops in a circle on a hot dish, and place the ragoût of mushrooms in the centre.

Time.—1¼ to 1½ hours. Average Cost, 4s. 3d. to 5s. Sufficient for 6 or 7 persons.

777.—VEAL, FRICANDELLES OF. (Fr.Fricandeau de Veau.)

Ingredients.—1 lb. of lean veal finely-minced, ½ a lb. of suet very finely-chopped, 1 thick slice of bread, 3 eggs, ½ a pint of brown sauce made from bones and trimmings of the meat (see "Scotch Collops,"