Part 32 (1/2)

Veal a la Bechamel.

_Ingredients_--1 lb. of cold cooked veal.

lb. of b.u.t.ton mushrooms.

pint of _Bechamel_ sauce.

The yolks of 2 eggs.

Some fried sippets of bread.

_Method._--Cut the veal into large dice.

Clean the mushrooms and stew them in the sauce until tender.

Then add the yolks of two eggs well beaten.

Stir over the fire until they thicken, but on no account let the sauce _boil_, as that might curdle the eggs.

Last of all, put in the pieces of veal, and let the saucepan remain by the fire until they are thoroughly heated.

Serve garnished with fried sippets of bread.

Grenadines of Veal.

_Ingredients_--2 lb. of veal.

Some larding bacon.

Some good second stock.

1 piece of carrot, turnip, onion.

1 sprig of parsley, thyme, and marjoram.

Some nicely boiled green peas.

_Method._--Cut the fillet into nice oval-shaped cutlets, about half an inch in thickness, and lard them.

Put the vegetables, cut in small pieces, at the bottom of the stewpan.

Lay the cutlets on them, and pour in sufficient stock to come half way up the cutlets.

Cover them with b.u.t.tered paper, and put them on a slow fire to simmer gently until tender.

Then put them on a baking-tin in the oven to brown.

Strain the stock and boil it with a half-pint more to a strong glaze.

Dish the _grenadines_ on a border of mashed potatoes.

Pour a little glaze over each, and put the green peas in the middle.

Mayonnaise of Fowl.

Cold Entree for Suppers.

_Ingredients_--2 fowls.