Calf - Defined, Dishes and Recipes
Calf—Is the name given to parts of the young of the cow (in a culinary way) such as the head, feet, liver. tail, heart, brains, kidneys and sweetbreads; the other parts or meat is called veal, for recipes of which see "Veal".
CALF'S HEAD—The head as purchased should be left entire with simply the hair cleaned off, and, if in the country towns or resorts, the cook has to clean it himself, plunge it into boiling water containing common washing soda.
Let it remain for a few minutes, then scrape it perfectly clean with a fish scaler or curry-comb, then singe it like poultry; the head is then split in halves, the brains removed, washed, put to boil in cold water with salt and vegetables, scum removed as it rises, simmered till tender, taken up and put into a pan of cold water, and all bones removed which come away easily.
Then skin the roof of the mouth, and put the head and tongue between two boards with a weight on top, and press till cold. The stock which the head was boiled in is good to use for soups and white sauces. The pressed meat will be called "calf's head meat" for the following recipes:
CALF'S HEAD BAKED WITH CHIPOLATA GARNISH—Calf's head meat cut in portions, seasoned with salt, pepper, nutmeg and powdered thyme, arranged in baking pan with small onions, mushrooms, small veal sausages, pieces of ham and chicken, blanched and peeled chestnuts, and small balls of carrots and turnips, the whole covered with a rich brow sauce, baked till the garnish is done and the head glazy; served with a little of the sauce poured over and surrounded with the garnish.
CALF'S HEAD BAKED, ENGLISH STYLE—Calf's head meat cut in slices, arranged in baking pan with a seasoning of salt, pepper, nutmeg, an onion stuck with cloves, covered with a white sauce made from the stock the head was boiled in, baked for half an hour; served with some of the sauce poured over, sprinkled with parsley and garnished with quenelles of brain forcemeat and quartered eggs.
CALF'S HEAD BAKED, GERMAN STYLE—Calf's head meat cut in portion pieces, seasoned, arranged in pan with mushrooms, pieces of sweetbreads, and the tongue cut in thin slices, covered with a sauce Bourgignotte and a sprinkling of Parmesan cheese, baked half an hour; served with some of the sauce poured over, decorated with the slices of tongue, sprinkled with minced truffle peelings and parsley, garnished with sautéed oysters and the mushrooms.
BAKED CALF'S HEAD, SAUCE MAINTENON—Calf's head meat cut in slices, dipped in D'Uxelles sauce, then in cracker crumbs, then breaded and arranged in a buttered baking pan, brushed over with butter, baked till brown, served with a Maintenon sauce poured over. "See sauces."
CALF'S HEAD WITH BACON AND PARSLEY SAUCE—Calf's head meat cut in slices and made hot in vélouté sauce containing chopped parsley; served with some of the sauce poured over, and garnished with two thin slices of boiled bacon or pork.
CALF'S HEAD AND TONGUE, PIQUANTE SAUCE—Slices of calf's bead meat made hot in piquante sauce; served with some of the sauce poured over, decorated with scallops of the tongue, and garnished with pieces of the brain breaded and fried.
CALF'S HEAD WITH FINANCIERE Râgout—Slices of calf's head meat arranged in a saûtoir with carrot, onion, parsley, bay leaves and cloves, moistened with consommé and sherry wine, quickly braised for an hour, meat taken up, the braise strained, skimmed and reduced to a glaze, then strained over the meat; served with a fancy croûton at ends of the dish, and garnished with cocks-combs and kernels, pieces of sweetbreads, mushrooms and small quenelles made hot in Madeira sauce.
CALF'S HEAD, SAUCE ITALIENNE—Calf's head meat in slices, made hot in brown Italian sauce; served with the sauce poured over, and garnished with fancy potatoes.
CALF'S HEAD AND BRAINS, MUSHROOM SAUCE—Slices of calf's head meat made hot in mushroom sauce; served with a slice of boiled brains on top, the brains decorated with slices of green pickles, garnished with button mushrooms, and sauce poured around.
CALF'S HEAD, TURTLE STYLE—Call's head meat cut in squares, made hot with stoned olives, button mushrooms, small forcemeat balls, and hard boiled yolks of eggs in equal parts of tomato and madeira sauces; served, surrounded with the garnish.
CALF'S HEAD, SAUCE POULETTE—Slices of calf's head meat made hot in paulette sauce; served garnished with balls of potatoes sprinkled with parsley and button mushrooms.
BRAISED CALF'S HEAD WITH VEAL QUENELLES — The meat prepared and braised the same as given for "with financière garnish"; served dipped in the glaze, and garnished with small quenelles of veal dipped in Ravigote sauce alternately with scallops of the tongue.
CALF'S HEAD FRIED, TOMATO SAUCE—Calf's head meat seasoned with salt, pepper and nutmeg, dipped in a mixture of four beaten eggs, yolks of two hard boiled eggs rubbed through a sieve or grater, and half a cup of melted butter, then breaded with grated fresh crumbs, or dipped in batter and fried; served with tomato sauce poured under.
CALF'S HEAD AND BRAINS, SAUCE POIVRADE— Prepared and fried same as the preceding in crumbs, Poivrade sauce poured under, and the ends of dish garnished with the brains cut small and mixed in a thick Ravigote sauce.
FRICASSEE OF CALF'S HEAD WITH VEGETABLES—Calf's head meat cut in slices with the tongue, made hot in a rich Allemande sauce, served with the sauce poured over and garnished with balls of carrot, turnip, potatoes and green peas that have been boiled separately in consommé with a little sugar.
BOILED CALF'S HEAD, SAUCE VINAIGRETTE—The meat and tongue cut in slices, made hot in white stock; served alternately with vinaigrette sauce poured over and garnished with Hollandaise potatoes.
CALF'S HEAD WITH OLIVES, TOMATO SAUCE—Slices of calf's head meat simmered in tomato sauce; served with it, and garnished with stoned olives that have been blanched in consommé.
STUFFED CALF'S HEAD, SAUCE PAPILOTTE—Calf's head meat cut in portion pieces diamond shape, thickly spread with brain forcemeat (see brains),arranged in a buttered baking pan, sprinkled with fresh bread crumbs and butter, slightly moistened with stock, baked slowly till brown; served with a sauce Papilotte poured around the base.
Râgout OF CALF'S HEAD AND TONGUE —Same as "calf's head, turtle style," adding the tongue cut in scallops, and garnishing the ends of the dish with croutons.
CALF'S HEAD CURRIED WITH RICE — Slices of the meat made hot in a good curry sauce, made either of the stock the head was boiled in, or veal, or chicken stock, a border of dry boiled rice arranged as a border on the dish, with the curried meat in the center.
OMELET WITH CALF'S HEAD- -Four-fifths of beaten eggs, one-fifth of cold consommé, and the brains of the head cleaned, beaten to a pulp, little chopped parsley, salt, pepper and nutmeg, all mixed together; small squares of catf's head meat made hot in madeira sauce; the omelet mixture fried in form, enclosing some of the meat in sauce, turned on to the dish, slit made in the top of the omelet, more meat put in; served with some of the meat and sauce poured around.
CALF'S HEAD SOUP WITH QUENELLES—The stock the head was boiled in and an equal quantity of chicken stock mixed, rice boiled in it till soft, then all rubbed through a Purée sieve, the Purée thus obtained mixed with an equal quantity of supreme sauce and brought to the boil, calf's head meat in small squares, and some small quenelles of brain forcemeat added to the soup and served.
CALF'S HEAD SOUP, PORTUGUESE STYLE —The stock the head was boiled in strained into a good veal stock, in which is boiled a jardiniere of vegetables, some tomatoes and barley, thickened with roux; when nearly done, the calf's head meat and tongue with a little calf's liver blanched, all cut in small squares, added to the soup and served.
MOCK TURTLE SOUP, THICK—Sliced carrots, turnips, onions and shallots sautéed in butter, then put in a sauce pan with some browned veal and beef bones, a little vinegar, sweet basil, thyme, bay leaves, mace and whole cloves, fill up with stock, boil up, skimmed, then add a calf's head and boil it till tender; take it out when done, put it in cold water and remove the bones; thicken the stock with roux; into the soup tureen put the calf's head cut up small, some yolks of hard boiled eggs, slices of the white of egg, small quenelles of brain forcemeat, salt, pepper, lemon juice, chopped parsley and sherry wine, then strain the thickened stock into it and serve.
CLEAR MOCK TURTLE—A consommé made of veal and chicken stock in which has been boiled a calf's head and feet, the consommé flavored with essence of anchovies, sweet basil, mushroom catsup, a little curry powder and lemon peel; serve with small quenelles of brain forcemeat, the calf's head cut in dice,and finish with a little brandy.
CALF'S EARS BOILED, SAUCE VILLEROI —The ears cut off close to the head before the head is split for boiling, thoroughly washed, and boiled in white stock with vegetables and spices, taken up; served with Villeroi sauce poured over.
CALF'S EARS FRIED, TOMATO SAUCE—The ears boiled as above, then breaded and fried, retaining their shape as much as possible; served with tomato sauce poured around and garnished with slices of broiled tomatoes that have been sprinkled with cheese while broiling.
CALF'S EARS STUFFED, SAUCE BORDELAISE—The ears boiled not quite done, taken up, stuffed with a veal stuffing, smoothing the face from the opening to the tip, arranged in a saûtoir, moistened with consommes and simmered till done; served with Bordelaise sauce poured over and around.
Râgout OF CALF'S EARS IN CROUSTADES —Calf's ears boiled till tender, cut in small squares, sautéed in butter with mushrooms, stoned olives, pieces of brains and tongue, but the ears predominating; when colored, surplus butter drained off, moistened with madeira sauce, filled into paste croustades and served.
CALF'S EARS, TURTLE STYLE—The ears boiled and left whole, then made hot with whole-stoned olives, button mushrooms, small forca-meat balls of the brains, and hard-boiled yolks of eggs in equal parts of tomato and madeira sauces; served, the yolk of egg in the opening of the ear, and surrounded with the garnish.
CALF'S EARS WITH TRUFFLES, SAUCE TRIANON—The ears boiled and left whole, the part just below the tip studded with pieces of diamond-shaped truffle and the opening of the ear with a whole glazed truffle; arranged in a saûtoir with a very little consommé, the ears brushed over with glaze, made hot, and served with a Trianon sauce poured around.
CALF'S BRAINS—For the several receipes of which see heading of "brains."
CALF'S FEET—The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards.
FRICASSEE OF CALF'S FEET—The cold meat cut in neat shaped pieces, made hot in Pascaline sauce; served garnished with button mushroons and small Victoria potatoes.
CALF'S FEET BOILED, POIVRADE SAUCE —Neatly trimmed pieces of the cold meat made hot in white stock; served with Poivrade sauce poured over and garnished with fancy croutons.
FRIED CALF'S FEET IN BATTER, ITALIAN SAUCE—Cold cooked feet, seasoned with salt, pepper and lemon juice, dipped in plain batter, fried; served with brown Italian sauce poured around, and garnished with small potato croquettes.
CALF'S FEET STEAMED, SAUCE REMOULADE—Slices of the cold meat steamed; served with Remoulade sauce poured over and garnished with Hollandaise potatoes.
CALF'S FEET WITH MUSHROOMS, SAUCE POULETTE— Squares of cold meat made hot in Poulette sauce; served with the sauce, and garnished with button mushrooms that have been lightly fried in butter.
CROUSTADES OF CALF'S FEET—Small squares of the cold meat made hot in a sauce prepared from the stock they were boiled in, brought to a simmer, then is added some finely minced yolks of eggs, a little dry mustard, salt, red pepper, white wine and lemon juice, quickly reduced, filled into paste croustades and served.
CALF'S FEET CREPINETTES, SAUCE PROVENCALE—The cold meat of the feet cut up small, seasoned with salt, pepper, lemon juice and nutmeg, mixed with an equal quantity of veal or pork sausage meat, made into shapes of small Hamburg steaks, broiled; served with Provençale sauce poured around.
CALF'S FEET JELLY—Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced. strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes, then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold.
CALF'S HEART STUFFED, MADEIRA SAUCE —The hearts soaked and the veins cut away, put in boiling water and simmered for ten minutes, then refreshed in cold water, taken up and wiped dry, the cavity made and filled with a poultry stuffing, crust of bread tied over the opening to keep the stuffing in, roasted and basted with gravy till done; served split in halves, dressing side up, with Madeira sauce poured around and garnished with croutons.
CALF'S HEART STUFFED AND BRAISED —Prepare, and stuffed as above, but the opening covered and tied with a slice of salt pork; arranged in a saûtoir with slices of carrot, onions, parsley, bay leaves and whole cloves, moistened with stock, braised and basted till tender, taken up, the braise strained, skimmed and added to a Madeira sauce, reduced to a half glaze; the heart served cut in halves with some of the glaze poured round the edges, and garnished with Parisienne potatoes.
CALF'S HEART LARDED, SAUCE ANDALOUSE — The top of the heart larded with strips of seasoned larding pork, then prepared and stuffed, arranged in a saûtoir and braised as in the preceding receipe; served, the whole heart, point upwards with Andalusian sauce poured over, and garnished at the ends with a Macédoine of vegetables.
CALF'S KIDNEYS LARDED, MADEIRA SAUCE—The kidneys blanched for a few minutes, then freshened in cold water and afterwards wiped dry, larded with seasoned strips of pork, arranged in a saûtoir with a dash of tarragon vinegar,powdered mixed herbs, melted butter and consommé, quickly braised and glazed; served on a bed of mashed potatoes with Madeira sauce poured around.
BROCHETTE OF CALF'S KIDNEYS —See receipe under head of " Brochette."
CALF'S KIDNEYS BROILED, PARSLEY BUTTER—The kidneys blanched and cooled, then cut in two lengthwise, seasoned with salt and pepper, dipped in melted butter, rolled in fresh bread crumbs, broiled till done; served on toast with Maitre D'Hôtel butter poured over them, and garnished with cress and lemon.
CALF'S KIDNEYS SAUTÉS WITH MUSHROOMS—The kidneys lightly blanched and refreshed, cut in small slices, sautéed with minced onion and sliced button mushrooms when done, sprinkled with parsley, salt, pepper and a dash of tarragon vinegar, moistened with a little Colbert sauce and served on a toast garnished with fancy croûtons.
PATTIES OF CALF'S KIDNEYS—Puff paste patty shells filled with the preceding, sauté, but having the kidneys cut in very small dice.
Râgout OF CALF'S KIDNEYS—Kidneys cut about the same size as button mushrooms, sautéed in butter with mushrooms and minced shallots with a clove of garlic; when browned, put into a Bordelaise sauce and simmered for a few minutes; served, a border of potato croquette mixture forced through a fancy tube, sprinkled with chopped parsley, and the Râgout in the center.
CALF'S KIDNEYS CROQUETTES WITH PEAS —Cold braised kidneys (see Calf's Kidneys Larded, Madeira Sauce), minced and seasoned, made hot in a thick Madeira sauce, turned into a pan to cool, smoothed with a knife, covered with a buttered paper; when cold, cut in pieces, formed into croquettes of the desired shape, breaded, fried, and served with green peas at the ends of the dish and Madeira sauce poured around, the croquettes decorated with a frill.
CALF'S KIDNEYS FRIED, SAUCE COLBERT —The kidneys split lengthwise and seasoned with salt and pepper, rolled in flour, then fried in butter; served on toast with Colbert sauce poured over; garnished with croûtons.
CALF'S KIDNEYS IN CROUSTADES—Broiled kidneys and cold boiled ham both cut into small dice; minced mushrooms fried in butter, then drained and added to the meats with a little chopped parsley, all mixed, moistened with Bèchamel sauce, made hot, filled into croustades and served.
CALF'S KIDNEY OMELET —The mixture given for " Patties of Calf's Kidneys," the omelet made of beaten eggs, chopped chives, parsley, salt, pepper and nutmeg, enclosing some of the kidneys, and served with more of the meat in sauce poured around.
CALF'S LIVER WITH CRISPED ONIONS—The liver trimmed from veins, larded through with seasoned strips of bacon, placed in a saûtoir with bacon trimmings, little consommé and sherry wine, cover put on, and roasted till done and glazy, liver taken up, brown sauce added to the residue of the saûtoir, boiled, skimmed and strained, liver served in slices with the gravy and garnished with rings of onions that have been dipped in milk, rolled in flour and fried in hot fat.
CALF'S LIVER SAUTE WITH BACON—Slices of liver and bacon, the bacon fried first, then the liver seasoned and rolled in flour, fried in bacon fat; when done, flour added to the pan, stirred, and moistened with stock, boiled up, strained, skimmed, juice of lemon added; the liver served with some of the gravy and garnished with the bacon.
CALF'S LIVER STEWED WITH ONIONS—Green spring onions chopped and fried in bacon fat in a saûtoir, liver cut small and put with the onions and tossed over a quick fire till set, superfluous fat then poured off, flour stirred in, moistened with stock, seasoned with salt and pepper, simmered till tender; served garnished with a border of Victoria potatoes.
BRAISED CALF'S LIVER WITH VEGETABLES—The liver trimmed from veins, larded with seasoned strips of bacon, placed in a saûtoir with some bacon trimmings, carrot, onion, parsley, bay leaves and whole cloves, moistened with consommé and sherry wine, covered with a sheet of buttered paper, lid put on, braised till tender, taken up, sauce added to the braise, boiled up, strained and skimmed; the liver served in slices and garnished with balls of carrot, turnip and small glazed onions.
CALF'S LIVER FRIED WITH FINE HERBS —Slices of the liver seasoned with salt and pepper, rolled in flour, fried in bacon fat with minced chives and shallots, taken up, grease poured off, fines-herbes sauce added to the pan, boiled up, served with the liver.
CALF'S LIVER BROILED, ITALIAN SAUCE —Slices of liver seasoned with salt and pepper, rolled in flour, dipped in melted butter, broiled till done; served with brown Italian sauce poured around and garnished with chip potatoes.
SCALLOPS OF CALF'S LIVER WITH MUSHROOMS—Small pieces of liver seasoned and fried in bacon fat, taken up and put into a brown Italian sauce, simmered for a few minutes, served with a border of fried button mushrooms.
CALF'S LIVER AND BACON WITH SPINACH —The liver larded and braised, the bacon boiled tender, the spinach boiled in the bacon water, drained, pressed, chopped fine and seasoned with salt and pepper; served, the spinach as a bed, the liver and bacon in slices alternately on top, with some of the gravy from the braising poured around.
BROCHETTE OF CALF'S LIVER WITH BACON — See recipe under heading of " Brochette."
CALF'S LIVER WITH SMOTHERED ONIONS—The liver in slices, seasoned, floured and fried, the onions sliced and steamed for a few minutes, then put in a saûtoir with bacon fat and smothered a light brown over a quick fire; the liver served garnished with the onions.
LIVER CHEESE, ITALIAN STYLE—Calf's liver four-fifths, salt pork one-fifth, finely minced with a few shallots, seasoned with salt and pepper, nutmeg, powdered thyme and sherry wine; bread pans lined with thin slices of bacon, the liver mince filled in, with slices of bacon and bay leaves on top, covered with buttered paper and slowly baked till done (about three hours); served either cold in slices, or between bread as sandwiches, or in slices hot, with Italian sauce poured over.
LIVER FORCEMEAT BALLS—Made the same as "liver cheese" above, but adding some bread crumbs, raw yolks of eggs and chopped parsley; when thoroughly mixed, made into ball and poached till done in white stock; served with a Hollandaise sauce. The Germans call this dish "LIVER KLOSSE."
TIMBALE OF CALF'S LIVER, PIQUANT SAUCE—The "liver cheese" above filled into timbale molds, and steamed or baked till done; served with piquant sauce poured over.
CALF'S LIVER QUENELLES IN CRUMBS—The "forcemeat" mixture above, shaped like eggs between two spoons, poached, taken up, and rolled in fried bread crumbs; served garnished with parsley and lemon, and Allemande sauce served separately.
POTTED CALF'S LIVER WITH ASPIC JELLY—Slices of liver fried in bacon fat with minced onions and mushrooms, taken up and pounded to a paste with wine, powdered mixed herbs, salt, pepper and nutmeg, then rubbed through a fine sieve with its equal weight of fat bacon; into this purée is then mixed a minced clove of garlic, some ham and bacon fat cut in small dice; when thoroughly incorporated, filled into bread pans, covered with thick buttered paper, the filled pans put into roasting pans containing cold water half way up, put in oven and slowly baked till done (about two hours), taken out, allowed to partly cool, then turned out, trimmed; served cold in slices, decorated with aspic jelly.
CALF'S TONGUE BRAISED, TOMATO SAUCE—The tongues blanched and freshened. then larded with strips of seasoned larding pork, arranged in saûtoir with carrot, onion, parsley, bay leaves and whole cloves, moistened with stock, braised and glazed; served in slices cut lengthwise, with tomato sauce.
CALF'S TONGUE SAUTE, VINAIGRETTE—The tongues blanched, freshened and skinned, then cut lengthwise in slices, sautéed in butter with minced shallots; served with sauce vinaigrette.
ALF'S TONGUE, SAUCE TARTARE—The braised tongues above, allowed to become cold; served in slices with tartare sauce, garnished with strips of pickles.
CALF'S TONGUE FRIED, SAUCE ROBERT —The tongue boiled with vegetables, herbs and spices, skinned, cut lengthwise in slices, breaded, fried; served with a Robert sauce poured under.
CALF'S TONGUE WITH POTATOES, MUSHROOM SAUCE—The tongues boiled and skinned as in the preceding recipe, then cut in long slices, dipped in glaze, arranged on a bed of mashed potatoes, with mushroom sauce poured around.
CALF'S SWEETBREADS BROILED, SAUCE COLBERT—The sweetbreads soaked in cold salted water for a few hours, then boiled with a few whole spices, bay leaves, vegetables and a dash of vinegar till tender, taken up, put into cold water and all rough fat and skin removed, then pressed between boards till cold (for the following recites the above directions will be called "prepared") when cold split in slices, dipped in melted butter, then in seasoned bread crumbs, broiled; served with Colbert sauce poured around. They may also be served with maitre d'hôtel butter, and garnished with fancy potatoes.
CALF'S SWEETBREADS SAUTÉS WITH PEAS—Prepared sweetbreads split and sautéed in butter; served on a bed of mashed potatoes, with green peas in sauce poured around.
CALF'S SWEETBREADS IN CREAM, ON TOAST—Prepared sweetbreads cut in slices crosswise, made hot in reduced cream; served on toast, sprinkled with finely chopped parsley, with some of the cream poured around.
CALF'S SWEETBREADS FRIED, SAUCE Périgueux —Prepared sweetbreads split, seasoned with salt, pepper and nutmeg, dipped in flour, then in beaten eggs, fried a golden color; served with Périgueux sauce, and garnished with fancy croûtons.
CALF'S SWEETBREADS WITH BROWN BUTTER—Prepared sweetbreads split, seasoned with salt, pepper and powdered herbs rolled in flour, fried in butter; served with brown butter, made by melting butter to the frothing point, then adding lemon juice and chopped parsley; poured over the sweetbreads on hot dish.
CALF'S SWEETBREAD CROQUETTES WITH PEAS—Prepared sweetbreads cut into small dice, mixed with half the amount of grated boiled ham, a few minced sautéed shallots and mushrooms, thoroughly heated in a thick V& louté sauce, seasoned with lemon juice and nutmeg, poured into a buttered shallow pan, smoothed with a knife, covered with buttered paper; when cold, cut into pieces of an equal size, shaped, breaded, fried, served with green peas in white sauce or half glaze as a border, with frills in the croquettes.
RISSOLES OF CALF'S SWEETBREADS WITH VEGETABLES—The croquette mixture above, when cold, cut out and formed into balls, size of small egg; two sheets of puff paste rolled out, the balls put in sections all over one, covered with the other, edges pressed down, then stamped out with a fancy cutter, arranged on a baking sheet, washed over, baked; served garnished with a Macédoine of vegetables in brown sauce.
RISSOLETTES are the same as rissoies, but smaller.
CALF'S SWEETBREADS IN SHELL—The croquette mixture above, filled into buttered scallop shells, sprinkled with grated bread crumbs and melted butter, browned in me oven and served, (called, SWEETBREADS EN COQUILLE).
SCALLOPED CALF'S SWEETBREADS —The same as the preceding, with the addition of grated Parmesan cheese mixed with the bread crumbs; served in the shell, (called, SWEETBREADS EN COQUILLE AU GRATIN).
PATTIES OF SCRAMBLED CALF'S SWEETBREADS—Prepared sweetbreads cut into small dice, seasoned with salt, pepper, lemon juice and chopped parsley, mixed into beaten eggs with a little cream, scrambled in butter but kept soft, (best when scrambled to order) filled into hot patty shells and served with a little Vélonté sauce poured around.
CUTLETS OF CALF'S SWEETBREADS WITH VEGETABLES—The croquette mixture (see Calf's Sweetbread Croquettes with Peas) when cold, cut out and shaped like small lamb chops, with a piece of macaroni to represent the bone, breaded and fried; served with a border of Julienne vegetables mixed into Hollandaise sauce, (called, SWEETBREAD CUTLETS à la NIVERNAISE).
CALF'S SWEETBREADS WITH FINANCIERE Râgout — Prepared sweetbreads split and seasoned with salt, pepper and nutmeg, rolled in flour, sautéed in butter, taken up, kept hot in glaze, served on fancy croûtons surrounded with a garnish of cock's combs and kernels, button mushrooms, small quenelles and truffles, all made hot in a rich Madeira sauce, (called Sweetbread Sauté à la Financière).
CALF'S SWEETBREADS IN CASES — Prepared sweetbreads cut in small dice, seasoned with salt and red pepper, made hot in Vélonté sauce, filled into paper cases, sprinkled with fresh bread crumbs and melted butter, arranged on a baking sheet and very quickly browned in the oven or with a salamander and served.
VOL-AU-VENT OF SWEETBREADS AND MUSHROOMS—The preceding with the addition of an equal quantity of cut and sautéed mushrooms, filled into a good sized puff paste patty shell with a cover placed on and served.
TIMBALE OF CALF'S SWEETBREADS—Prepared sweetbreads larded and braised, allowed to become cold, then cut in thin slices. A rich forcemeat of cooked chicken and mushrooms well seasoned, the sweetbreads and forcemeat filled into timbale molds in alternate layers; when full, moistened with the reduced and strained braise, the opening covered with the same short paste as the molds are lined with, baked, turned out; served with a Madeira sauce containing a little chopped parsley and some mushroom tops, poured over and around.
BOUCHEES OF CALF'S SWEETBREADS—For recipe see heading of "Bouchees"
BROCHETTE OR ATTEREAUX OF CALF'S SWEETBREADS—For recipe see "Brochette"
BRAISED CALF'S SWEETBREADS, GARNISHED—Prepared sweetbreads larded with seasoned strips of bacon, then arranged in a saûtoir on a bed of thinly sliced vegetables, with bay leaves and one or two cloves, covered with thin slices of bacon, moistened with stock, covered with buttered paper, lid put on and braised quickly for half an hour with frequent basting; when done, the lid, paper and bacon removed, then put back into the oven to dry the glaze on top of the sweetbreads, taken up, the braise strained and skimmed, then poured to a mixture of diced red tongue, truffles, mushrooms and chicken breast, little Madeira wine and sauce then added; the sweetbreads served on toast surrounded with the garnish, (called, SWEETBREADS BRAISED à la MONTGLAS).
GLAZED CALF'S SWEETBREADS WITH FRENCH BEANS — Prepared sweetbreads larded and braised as in the preceding, the braise strained, skimmed and mixed with green French beans (Haricot Verts), the sweetbreads served surrounded with the beans.
CALF'S SWEETBREADS WITH DEMIGLACE — Prepared sweetbreads larded and braised as (see Braised Calf's Sweetbreads, Garnished), when done the braise strained over them, reduced with a little Madeira sauce and wine; served on toast rolled in glaze, and garnished.
CALF'S SWEETBREADS LARDED AND BRAISED, MUSHROOM SAUCE— Same as "Braised Calf's Sweetbreads Garnished", the braise strained into a rich mushroom sauce, the sweetbreads served surrounded with the mushrooms in sauce.
CALF'S SWEETBREADS LARDED, SAUCE TOULOUSE — Prepared sweetbreads larded and braised, served with asparagus points at one end, green peas at the other end of the dish, with Toulouse sauce at the sides.
BLANQUETTE OF CALF'S SWEETBREADS —Slices of prepared sweetbreads made hot in a light colored Allemande sauce, served with it and decorated on the top with slices of truffles.
CASSEROLE OF CALF'S SWEETBREADS—Slices of prepared sweetbreads and mushrooms made hot in Vélouté sauce, the serving dish containing a high border of potato croquette mixture glazed and browned, the sweetbreads filled into the centre, sprinkled with minced truffle peelings and served.
FRICANDEAU OF SWEETBREADS WITH CHICORY—Prepared sweetbreads larded and braised as in " Braised Calf's Sweetbreads, Garnished," when done the braise strained, skimmed, then poured over the sweetbreads and reduced to a glaze; served on a bed of purée of chicory or spinach, with a rich Madeira sauce poured around.
CROUSTADE OF CURRIED CALF'S SWEETBREADS — Prepared sweetbreads split and then sliced, made hot in a good curry sauce prepared from the stock they were boiled in, filled into paste croûstade cases, served two cases full alternately with small turned-out molds of dry boiled rice.
CALF'S SWEETBREADS FRIED, MUSHROOM SAUCE—Prepared sweetbreads split, seasoned with salt, pepper and nutmeg, rolled in flour, dipped into beaten eggs, fried in hot fat, served surrounded with button mushrooms in a Maderia sauce.
Râgout OF CALF'S SWEETBREADS ON TOAST—Prepared sweetbreads split and then cut in slices, mixed with half the amount of sliced mushrooms, made hot in a Maderia sauce, served piled on toast with the sauce around, garnished with fancy croûtons whose ends are dipped in sauce, then in chopped parsley.
SWEETBREADS AND TRUFFLES IN SHELL —Prepared sweetbreads cut in slices, mixed with slices of truffles and mushrooms, made hot in a thick Allemande sauce, filled into scallop shells, sprinkled with bread crumbs and melted butter, browned in the oven or with a salamander, and served.
STEWED CALF'S SWEETBREADS WITH KIDNEY BEANS —Prepared sweetbreads split, and made hot in Vélouté sauce containing minced shallots, whole mace, pieces of bacon and sweet herbs for half an hour, taken up, a liaison of egg yolks and cream then beaten into the sauce and strained over the sweetbreads; served garnished with sautéed kidney beans (flageolets) at ends, sauce at the sides.
CALF'S SWEETBREADS WITH CREAMED MUSHROOMS—Prepared sweetbreads cut in slices and sautéed in butter piled on toast; served surrounded with sliced mushrooms boiled down in reduced cream.
Râgout OF CALF'S SWEETBREADS WITH MORELS—Prepared sweetbreads cut in slices and sautéed in butter, then mixed into a rich Madeira sauce; served on toast, surrounded with sliced morels that have been fried in their own oil.
BRAISED CALF'S SWEETBREADS WITH SORREL—Prepared sweetbreads larded and braised as in "Braised Calf's Sweetbreads, Garnished"; served on a bed of pure of sorrel, with some of the strained and skimmed glaze poured over and around.
KROMESKIES OF CALF'S SWEETBREADS —The croquette mixture (see Calf's Sweetbread Croquettes with Peas) when cold, cut out and shaped like long corks, then rolled into a thin slice of cold boiled bacon, pinned with a toothpick, dipped into a plain batter and fried, toothpick then removed; served with a rich vélouté sauce poured around.
CALF'S SWEETBREADS FRIED, SAUCE VILLEROI—Prepared sweetbreads split and coated with cold Villeroi sauce, then rolled in bread crumbs, beaten eggs and again bread crumbs, fried; served with Villeroi sauce poured around, and the ends of dish garnished with green peas that have been sautéed in butter.
FRICASSEE OF SWEETBREADS AND MUSHROOMS—Prepared sweetbreads split and simmered in sauce Albert, served with it, and garnished with button mushrooms that have been lightly fried in butter and sprinkled with chopped parsley.
BRAISED SWEETBREADS, SAUCE BEARNAISE—Prepared sweetbreads larded and braised (as in Braised Calf's Sweetbreads, Garnished); served decorated at the ends and sides with slices of tuffles, and with Bearnaise sauce poured around.
SAUTÉ OF CALF'S SWEETBREADS WITH BAKED TOMATOES—Prepared sweetbreads split, rolled in flour, sautéed in butter with minced shallots, strips of green peppers and a crushed clove of garlic; when browned, equal parts of tomato and Napolitaine sauces added, simmered ten minutes, taken up, sauce strained over them. Served with some of the sauce and garnished with small stuffed and baked tomatoes.
SWEETBREADS BREADED, SAUCE TARTARE—Prepared sweetbreads split and spread on both sides with tartar sauce, rolled in crumbs, then breaded and fried; served with Tartar sauce served separately, and garnished with lemon and parsley.
EPIGRAMME OF SWEETBREADS, SAUCE BÉCHAMEL—Prepared sweetbreads split and trimmed to a cutlet shape, half of them dipped in cooling Béchamel sauce and when cold rolled in bread crumbs, then breaded and fried, the other half made hot in rich white stock, then taken up and dipped in glaze, then coated with Bèchamel sauce; served, one of each, surrounded with scallops of red tongue and sliced mushrooms in Bèchamel sauce.
SCALLOPS OF SWEETBREADS WITH TOULOUSE Râgout — Prepared sweetbreads cut in slices, then cut circular with large sized column cutter, dipped in cooling Allemande sauce, then in bread crumbs, afterwards breaded and fried a golden color in butter; served overlapping each other round the dish. the centre filled with cocks combs and kernels, truffles cut in small squares, the trimmings of the sweetbreads, and button mushrooms all made hot in Allemande sauce.
SCALLOPS OF SWEETBREADS WITH POTATO CROQUETTES---The sweetbreads cut and fried as in the preceding recipe, served overlapping each other around the dish, the centre filled with small potato cone-shaped croquettes, the points being dipped in white sauce, then in chopped parsley, with a sauce Poulette around their base.
LARDED SWEETBREADS WITH TOULOUSE Râgout Prepared sweetbreads
larded through from top to bottom with 'alternate strips of red tongue and truffles, so that they resemble a studding; braised as in "Braised Calls Sweetbreads, Garnished "; served surrounded with a Toulouse Râgout as given in " Scallops of Sweetbreads with Toulouse Râgout."
SWEETBREAD SALAD—Slices of prepared sweetbread dipped in flour and fried in butter, allowed to become cold, shredded lettuce in centre of the dish with cream salad dressing, sweetbreads masked with mayonnaise arranged around the lettuce, the lettuce decorated with alternate slices of radishes and stamped pieces of pickled beet.
SWEETBREAD SOUP — Minced ham and onions with prepared sweetbreads and a bunch of sweet herbs slowly sautéed in butter for an hour, then flour added to form a paste, this then rubbed through a fine sieve, the purée then worked into a good veal or chicken stock, boiled up and skimmed, seasoned with salt, pepper, and a little sugar; served with small croûtons browned in the oven (called POTAGE Ala COMTESSE).