VEAL BIRDS

A slice of veal from the loin, cut very thin. Remove bones,
skin and fat, then pound until % inch thick. Cut into pieces 2%
inches by 4 inches. Chop the trimmings fine, with an inch cube of
fat salt pork to each bird; add % as much cracker crumbs as there
is meat. Season highly with salt, pepper, cayenne, lemon and
onion; moisten with 1 egg and a little hot water. Spread the mix-
ture on a piece of veal, nearly to the edge; roll up and tie, or fas-
ten with skewers. Fry slowly in butter until a golden brown; then
half cover with cream and simmer 15 or 20 minutes. Remove
strings or skewers, and serve on toast with lemon, and the gravy
poured over them.

BLANQUET OF VEAL A L’ANCIENNE

Cut the veal tendrons into pieces, then slightly blanch them,
cool them and put into a saucepan with enough white stock to
cover, add a little salt and set to boil. Skim, add 1 carrot, 1 onion
and a faggot, and cook for 1% hours. Prepare a white roux with
4 oz. of butter and % oz. flour, moisten with 1 pint of veal liquor ;
add 1 oz. of mushrooms, parsnips, and cook for a 4% of an hour.
Transfer the pieces of veal one by one to a saucepan with 12 small
cooked onions and 12 white cooked mushrooms. Finish the sauce
with a 1% pint cream, 2 egg yolks and a few drops of lemon juice.
Strain it over the veal and its garnish, heat without boiling. Serve
sprinkled with a pinch of parsley. Serve noodles in butter on the
side.

SCALLOPS OF VEAL

Brown veal in butter or oil, add a little flour, stir, then add a
tablespoonful of tomato preserves, 2 tablespoonfuls vermouth, 1
glass white wine and 1 can mushrooms, a little chopped parsley.
Add small clove garlic, season with pepper and salt and cook
slowly about ™% hour in pan.

SWEETBREAD MOUSSE

1 pair sweetbreads 3 egg yolks

14 cupful chopped walnuts 14 cupful whipped cream
1 tablespoonful gelatine 1 teaspoonful salt

1144 cupfuls sweetbread liquor 1g teaspoonful Cayenne

Clean sweetbreads and simmer until tender in slightly salted
water; strain liquor, add ™% cupful to gelatine. Combine egg yolks,
salt and cayenne and the remaining liquor and cook in double boiler
until mixture begins to coat spoon. Add gelatine and just before
it begins to set, add nuts and whipped cream. Put sweetbreads
in a mold, pour over the mixture and let stand in a cool place until
solid. Slice and serve on lettuce with a garnish of mayonnaise and
English walnuts. —Mrs. W. G. Swan

102