. Recherché entrées : a collection of the latest and most popular dishes. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.). XOPINAMBOURS AU RISOTTO. (/>• 54.) 69 Entrees of Veal. Escalopes de Veau Farcis aux C6pes.(Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 , 4 oz. beef marrow, i oz. anchovy paste, 2 yolks ofeggs, I teaspoonful powdered savoury herbs, J pint pre-served c6pes, I gill demi-glace sauce, salt, pepper, andbread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beateach with a cutlet bat, aud shape neatly. Put 2 oz. bu
. Recherché entrées : a collection of the latest and most popular dishes. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.). XOPINAMBOURS AU RISOTTO. (/>• 54.) 69 Entrees of Veal. Escalopes de Veau Farcis aux C6pes.(Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 , 4 oz. beef marrow, i oz. anchovy paste, 2 yolks ofeggs, I teaspoonful powdered savoury herbs, J pint pre-served c6pes, I gill demi-glace sauce, salt, pepper, andbread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beateach with a cutlet bat, aud shape neatly. Put 2 oz. butter in a saute-pan, when hot put in thescallops, and fry over a quick fire to a light brown the meat will be cooked again, the frying processshould be done quickly without actually cooking themeat through. Press the meat between two weightedboards, and keep thus until cold. Cut the pork and marrow into small pieces, pound in amortar, when fine add the anchovy paste, savoury herbs,egg yolks, and ^ an ounce of butter. Pound thoroughlytill smooth. Season with pepper and salt, and rubthrough a fine sieve.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
