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Data Structures and Algorithm Analysis in Java 3rd
Edition Edition Mark A. Weiss Digital Instant Download
Author(s): Mark A. Weiss
ISBN(s): 9780132576277, 0132576279
Edition: 3rd Edition
File Details: PDF, 5.34 MB
Year: 2011
Language: english
This page intentionally left blank
Third Edition

Data
Structures
and Algorithm
Analysis in

JavaTM
TM
This page intentionally left blank
 Third Edition

Data
Structures
and Algorithm
Analysis in

Java
TM

Mark A l l e n Weiss
Florida International University

PEARSON

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Library of Congress Cataloging-in-Publication Data

Weiss, Mark Allen.
Data structures and algorithm analysis in Java / Mark Allen Weiss. – 3rd ed.
p. cm.
ISBN-13: 978-0-13-257627-7 (alk. paper)
ISBN-10: 0-13-257627-9 (alk. paper)
1. Java (Computer program language) 2. Data structures (Computer science)
3. Computer algorithms. I. Title.
QA76.73.J38W448 2012
005.1–dc23 2011035536

15 14 13 12 11—CRW—10 9 8 7 6 5 4 3 2 1

ISBN 10: 0-13-257627-9

ISBN 13: 9780-13-257627-7
To the love of my life, Jill.
This page intentionally left blank
 CONTENTS

Preface xvii

Chapter 1 Introduction 1
1.1 What’s the Book About? 1
1.2 Mathematics Review 2
1.2.1 Exponents 3
1.2.2 Logarithms 3
1.2.3 Series 4
1.2.4 Modular Arithmetic 5
1.2.5 The P Word 6
1.3 A Brief Introduction to Recursion 8
1.4 Implementing Generic Components Pre-Java 5 12
1.4.1 Using Object for Genericity 13
1.4.2 Wrappers for Primitive Types 14
1.4.3 Using Interface Types for Genericity 14
1.4.4 Compatibility of Array Types 16
1.5 Implementing Generic Components Using Java 5 Generics 16
1.5.1 Simple Generic Classes and Interfaces 17
1.5.2 Autoboxing/Unboxing 18
1.5.3 The Diamond Operator 18
1.5.4 Wildcards with Bounds 19
1.5.5 Generic Static Methods 20
1.5.6 Type Bounds 21
1.5.7 Type Erasure 22
1.5.8 Restrictions on Generics 23

vii
viii Contents

1.6 Function Objects 24

Summary 26
Exercises 26
References 28

Chapter 2 Algorithm Analysis 29

2.1 Mathematical Background 29
2.2 Model 32
2.3 What to Analyze 33
2.4 Running Time Calculations 35
2.4.1 A Simple Example 36
2.4.2 General Rules 36
2.4.3 Solutions for the Maximum Subsequence Sum Problem 39
2.4.4 Logarithms in the Running Time 45
2.4.5 A Grain of Salt 49
Summary 49
Exercises 50
References 55

Chapter 3 Lists, Stacks, and Queues 57

3.1 Abstract Data Types (ADTs) 57
3.2 The List ADT 58
3.2.1 Simple Array Implementation of Lists 58
3.2.2 Simple Linked Lists 59
3.3 Lists in the Java Collections API 61
3.3.1 Collection Interface 61
3.3.2 Iterator s 61
3.3.3 The List Interface, ArrayList, and LinkedList 63
3.3.4 Example: Using remove on a LinkedList 65
3.3.5 ListIterators 67
3.4 Implementation of ArrayList 67
3.4.1 The Basic Class 68
3.4.2 The Iterator and Java Nested and Inner Classes 71
3.5 Implementation of LinkedList 75
3.6 The Stack ADT 82
3.6.1 Stack Model 82
 Contents ix

3.6.2 Implementation of Stacks 83

3.6.3 Applications 84
3.7 The Queue ADT 92
3.7.1 Queue Model 92
3.7.2 Array Implementation of Queues 92
3.7.3 Applications of Queues 95
Summary 96
Exercises 96

Chapter 4 Trees 101

4.1 Preliminaries 101
4.1.1 Implementation of Trees 102
4.1.2 Tree Traversals with an Application 103
4.2 Binary Trees 107
4.2.1 Implementation 108
4.2.2 An Example: Expression Trees 109
4.3 The Search Tree ADT—Binary Search Trees 112
4.3.1 contains 113
4.3.2 findMin and findMax 115
4.3.3 insert 116
4.3.4 remove 118
4.3.5 Average-Case Analysis 120
4.4 AVL Trees 123
4.4.1 Single Rotation 125
4.4.2 Double Rotation 128
4.5 Splay Trees 137
4.5.1 A Simple Idea (That Does Not Work) 137
4.5.2 Splaying 139
4.6 Tree Traversals (Revisited) 145
4.7 B-Trees 147
4.8 Sets and Maps in the Standard Library 152
4.8.1 Sets 152
4.8.2 Maps 153
4.8.3 Implementation of TreeSet and TreeMap 153
4.8.4 An Example That Uses Several Maps 154
Summary 160
Exercises 160
References 167
x Contents

Chapter 5 Hashing 171

5.1 General Idea 171
5.2 Hash Function 172
5.3 Separate Chaining 174
5.4 Hash Tables Without Linked Lists 179
5.4.1 Linear Probing 179
5.4.2 Quadratic Probing 181
5.4.3 Double Hashing 183
5.5 Rehashing 188
5.6 Hash Tables in the Standard Library 189
5.7 Hash Tables with Worst-Case O(1) Access 192
5.7.1 Perfect Hashing 193
5.7.2 Cuckoo Hashing 195
5.7.3 Hopscotch Hashing 205
5.8 Universal Hashing 211
5.9 Extendible Hashing 214
Summary 217
Exercises 218
References 222

Chapter 6 Priority Queues (Heaps) 225

6.1 Model 225
6.2 Simple Implementations 226
6.3 Binary Heap 226
6.3.1 Structure Property 227
6.3.2 Heap-Order Property 229
6.3.3 Basic Heap Operations 229
6.3.4 Other Heap Operations 234
6.4 Applications of Priority Queues 238
6.4.1 The Selection Problem 238
6.4.2 Event Simulation 239
6.5 d-Heaps 240
6.6 Leftist Heaps 241
6.6.1 Leftist Heap Property 241
6.6.2 Leftist Heap Operations 242
6.7 Skew Heaps 249
 Contents xi

6.8 Binomial Queues 252

6.8.1 Binomial Queue Structure 252
6.8.2 Binomial Queue Operations 253
6.8.3 Implementation of Binomial Queues 256
6.9 Priority Queues in the Standard Library 261
Summary 261
Exercises 263
References 267

Chapter 7 Sorting 271

7.1 Preliminaries 271
7.2 Insertion Sort 272
7.2.1 The Algorithm 272
7.2.2 Analysis of Insertion Sort 272
7.3 A Lower Bound for Simple Sorting Algorithms 273
7.4 Shellsort 274
7.4.1 Worst-Case Analysis of Shellsort 276
7.5 Heapsort 278
7.5.1 Analysis of Heapsort 279
7.6 Mergesort 282
7.6.1 Analysis of Mergesort 284
7.7 Quicksort 288
7.7.1 Picking the Pivot 290
7.7.2 Partitioning Strategy 292
7.7.3 Small Arrays 294
7.7.4 Actual Quicksort Routines 294
7.7.5 Analysis of Quicksort 297
7.7.6 A Linear-Expected-Time Algorithm for Selection 300
7.8 A General Lower Bound for Sorting 302
7.8.1 Decision Trees 302
7.9 Decision-Tree Lower Bounds for Selection Problems 304
7.10 Adversary Lower Bounds 307
7.11 Linear-Time Sorts: Bucket Sort and Radix Sort 310
7.12 External Sorting 315
7.12.1 Why We Need New Algorithms 316
7.12.2 Model for External Sorting 316
7.12.3 The Simple Algorithm 316
xii Contents

7.12.4 Multiway Merge 317

7.12.5 Polyphase Merge 318
7.12.6 Replacement Selection 319
Summary 321
Exercises 321
References 327

Chapter 8 The Disjoint Set Class 331

8.1 Equivalence Relations 331
8.2 The Dynamic Equivalence Problem 332
8.3 Basic Data Structure 333
8.4 Smart Union Algorithms 337
8.5 Path Compression 340
8.6 Worst Case for Union-by-Rank and Path Compression 341
8.6.1 Slowly Growing Functions 342
8.6.2 An Analysis By Recursive Decomposition 343
8.6.3 An O( M log * N ) Bound 350
8.6.4 An O( M α(M, N) ) Bound 350
8.7 An Application 352
Summary 355
Exercises 355
References 357

Chapter 9 Graph Algorithms 359

9.1 Definitions 359
9.1.1 Representation of Graphs 360
9.2 Topological Sort 362
9.3 Shortest-Path Algorithms 366
9.3.1 Unweighted Shortest Paths 367
9.3.2 Dijkstra’s Algorithm 372
9.3.3 Graphs with Negative Edge Costs 380
9.3.4 Acyclic Graphs 380
9.3.5 All-Pairs Shortest Path 384
9.3.6 Shortest-Path Example 384
9.4 Network Flow Problems 386
9.4.1 A Simple Maximum-Flow Algorithm 388
 Contents xiii

9.5 Minimum Spanning Tree 393

9.5.1 Prim’s Algorithm 394
9.5.2 Kruskal’s Algorithm 397
9.6 Applications of Depth-First Search 399
9.6.1 Undirected Graphs 400
9.6.2 Biconnectivity 402
9.6.3 Euler Circuits 405
9.6.4 Directed Graphs 409
9.6.5 Finding Strong Components 411
9.7 Introduction to NP-Completeness 412
9.7.1 Easy vs. Hard 413
9.7.2 The Class NP 414
9.7.3 NP-Complete Problems 415
Summary 417
Exercises 417
References 425

Chapter 10 Algorithm Design

Techniques 429
10.1 Greedy Algorithms 429
10.1.1 A Simple Scheduling Problem 430
10.1.2 Huffman Codes 433
10.1.3 Approximate Bin Packing 439
10.2 Divide and Conquer 448
10.2.1 Running Time of Divide-and-Conquer Algorithms 449
10.2.2 Closest-Points Problem 451
10.2.3 The Selection Problem 455
10.2.4 Theoretical Improvements for Arithmetic Problems 458
10.3 Dynamic Programming 462
10.3.1 Using a Table Instead of Recursion 463
10.3.2 Ordering Matrix Multiplications 466
10.3.3 Optimal Binary Search Tree 469
10.3.4 All-Pairs Shortest Path 472
10.4 Randomized Algorithms 474
10.4.1 Random Number Generators 476
10.4.2 Skip Lists 480
10.4.3 Primality Testing 483
xiv Contents

10.5 Backtracking Algorithms 486

10.5.1 The Turnpike Reconstruction Problem 487
10.5.2 Games 490
Summary 499
Exercises 499
References 508

Chapter 11 Amortized Analysis 513

11.1 An Unrelated Puzzle 514
11.2 Binomial Queues 514
11.3 Skew Heaps 519
11.4 Fibonacci Heaps 522
11.4.1 Cutting Nodes in Leftist Heaps 522
11.4.2 Lazy Merging for Binomial Queues 525
11.4.3 The Fibonacci Heap Operations 528
11.4.4 Proof of the Time Bound 529
11.5 Splay Trees 531
Summary 536
Exercises 536
References 538

Chapter 12 Advanced Data Structures

and Implementation 541
12.1 Top-Down Splay Trees 541
12.2 Red-Black Trees 549
12.2.1 Bottom-Up Insertion 549
12.2.2 Top-Down Red-Black Trees 551
12.2.3 Top-Down Deletion 556
12.3 Treaps 558
12.4 Suffix Arrays and Suffix Trees 560
12.4.1 Suffix Arrays 561
12.4.2 Suffix Trees 564
12.4.3 Linear-Time Construction of Suffix Arrays and Suffix Trees 567
12.5 k-d Trees 578
 Contents xv

12.6 Pairing Heaps 583

Summary 588
Exercises 590
References 594

Index 599
This page intentionally left blank
 PREFACE

Purpose/Goals
This new Java edition describes data structures, methods of organizing large amounts of
data, and algorithm analysis, the estimation of the running time of algorithms. As computers
become faster and faster, the need for programs that can handle large amounts of input
becomes more acute. Paradoxically, this requires more careful attention to efficiency, since
inefficiencies in programs become most obvious when input sizes are large. By analyzing
an algorithm before it is actually coded, students can decide if a particular solution will be
feasible. For example, in this text students look at specific problems and see how careful
implementations can reduce the time constraint for large amounts of data from centuries
to less than a second. Therefore, no algorithm or data structure is presented without an
explanation of its running time. In some cases, minute details that affect the running time
of the implementation are explored.
Once a solution method is determined, a program must still be written. As computers
have become more powerful, the problems they must solve have become larger and more
complex, requiring development of more intricate programs. The goal of this text is to teach
students good programming and algorithm analysis skills simultaneously so that they can
develop such programs with the maximum amount of efficiency.
This book is suitable for either an advanced data structures (CS7) course or a first-year
graduate course in algorithm analysis. Students should have some knowledge of intermedi-
ate programming, including such topics as object-based programming and recursion, and
some background in discrete math.

Summary of the Most Significant Changes in the Third Edition

The third edition incorporates numerous bug fixes, and many parts of the book have
undergone revision to increase the clarity of presentation. In addition,
r Chapter 4 includes implementation of the AVL tree deletion algorithm—a topic often
requested by readers.
r Chapter 5 has been extensively revised and enlarged and now contains material on two
newer algorithms: cuckoo hashing and hopscotch hashing. Additionally, a new section
on universal hashing has been added.
r Chapter 7 now contains material on radix sort, and a new section on lower bound
proofs has been added. xvii
xviii Preface

r Chapter 8 uses the new union/find analysis by Seidel and Sharir, and shows the
O( Mα(M, N) ) bound instead of the weaker O( M log∗ N ) bound in prior editions.
r Chapter 12 adds material on suffix trees and suffix arrays, including the linear-time
suffix array construction algorithm by Karkkainen and Sanders (with implementation).
The sections covering deterministic skip lists and AA-trees have been removed.
r Throughout the text, the code has been updated to use the diamond operator from
Java 7.

Approach
Although the material in this text is largely language independent, programming requires
the use of a specific language. As the title implies, we have chosen Java for this book.
Java is often examined in comparison with C++. Java offers many benefits, and pro-
grammers often view Java as a safer, more portable, and easier-to-use language than C++.
As such, it makes a fine core language for discussing and implementing fundamental data
structures. Other important parts of Java, such as threads and its GUI, although important,
are not needed in this text and thus are not discussed.
Complete versions of the data structures, in both Java and C++, are available on
the Internet. We use similar coding conventions to make the parallels between the two
languages more evident.

Overview
Chapter 1 contains review material on discrete math and recursion. I believe the only way
to be comfortable with recursion is to see good uses over and over. Therefore, recursion
is prevalent in this text, with examples in every chapter except Chapter 5. Chapter 1 also
presents material that serves as a review of inheritance in Java. Included is a discussion of
Java generics.
Chapter 2 deals with algorithm analysis. This chapter explains asymptotic analysis and
its major weaknesses. Many examples are provided, including an in-depth explanation of
logarithmic running time. Simple recursive programs are analyzed by intuitively converting
them into iterative programs. More complicated divide-and-conquer programs are intro-
duced, but some of the analysis (solving recurrence relations) is implicitly delayed until
Chapter 7, where it is performed in detail.
Chapter 3 covers lists, stacks, and queues. This chapter has been significantly revised
from prior editions. It now includes a discussion of the Collections API ArrayList
and LinkedList classes, and it provides implementations of a significant subset of the
collections API ArrayList and LinkedList classes.
Chapter 4 covers trees, with an emphasis on search trees, including external search
trees (B-trees). The UNIX file system and expression trees are used as examples. AVL trees
and splay trees are introduced. More careful treatment of search tree implementation details
is found in Chapter 12. Additional coverage of trees, such as file compression and game
trees, is deferred until Chapter 10. Data structures for an external medium are considered
as the final topic in several chapters. New to this edition is a discussion of the Collections
API TreeSet and TreeMap classes, including a significant example that illustrates the use of
three separate maps to efficiently solve a problem.
Discovering Diverse Content Through
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four ounces of powdered sugar. Break twelve fresh eggs, drop the
whites into a copper basin, and the yolks of five into the vessel
containing the sugar, reserving the other seven yolks for other
purposes. Add to the vessel containing the sugar and yolks a light
teaspoonful of vanilla essence: now with the wooden spatula, begin
to beat the yolks with the sugar as briskly as you possibly can for
fifteen minutes. Lay it aside. Then with the aid of a pastry wire-whip,
beat up to a very stiff froth the twelve egg whites in the copper
basin, which will take from twelve to fifteen minutes. Remove the
pastry wire-whip; take a skimmer in the right hand, and with the left
take hold of the vessel containing the preparation of the yolks and
sugar. Gradually pour it over the whites, and with the skimmer
gently mix the whole together for two minutes. The preparation will
now be of a light, firm consistency. Now, with the aid again of the
skimmer, take up the preparation and drop it down in the centre of
the cold dish, ready as above mentioned, taking special care to pile
it as high as possible, so as to have it of a perfect dome-shape; a
few incisions can be made all around, according to taste;
immediately place it in a moderate oven to bake for fifteen minutes.
Take it out of the oven, and, in order to avoid burning or soiling the
table-cloth, lay the dish containing the omelet on another cold one,
liberally sprinkle powdered sugar over it, and immediately send to
the table.
N. B.—Special care should be taken when piling the preparation
into the cold, silver dish; and the making of the incisions should be
done as rapidly as possible, so that success will be certain. When
desired, the vanilla essence can be substituted with the same
quantity of orange-flower water.
475. Sweet Omelet.—Beat and sweeten with one ounce of
sugar twelve eggs; make an omelet as for No. 450, using one ounce
of fresh butter; turn it on a dish, and dredge another ounce of sugar
over, then glaze it with a hot shovel or salamander, and serve very
warm.
476. Omelet au Kirsch, or Rum.—Make a sweet omelet with
twelve eggs as for the above (No. 475); when completed and
glazed, throw around it a glassful of kirsch, and set the omelet on
fire; serve it while burning. Rum omelet is prepared exactly the
same way, substituting rum for kirsch.
477. Omelet Célestine.—Pulverize six macaroons, put them in a
bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one
spoonful of whipped cream (No. 1254); mix well with the spatula.
Make a sweet omelet as for No. 475, with twelve eggs; fold the
opposite side up, pour the mixture into the centre, fold the other
end up, turn it on a hot dish, and sprinkle the top with three
tablespoonfuls of powdered sugar; glaze the omelet with a hot
shovel or salamander, and decorate it with three lady-fingers (No.
1231) cut in two, also a cupful of whipped cream (No. 1254), the
latter poured into a paper-funnel, and piped over in any design the
fancy may dictate.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.

BEEF.

478. Braised Beef à la Morlaisienne.—Procure a rump-piece of

beef weighing three pounds, lard it with four large pieces of salt
pork, seasoned with a pinch of chopped parsley and a crushed
garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at
the bottom, add one sliced onion, the round slices of one carrot, one
sprig of thyme, and a bay-leaf; season with a pinch of salt and half a
pinch of pepper, then cover, and brown it well on both sides for ten
minutes. Moisten with half a pint of white broth (No. 99) and half a
pint of Espagnole sauce (No. 151), then cook for one hour. When
finished, lay it on a dish, garnishing with six stuffed cabbages (No.
919). Skim off the fat, strain the gravy, and pour the sauce over, or
else serve it in a separate sauce-bowl.
479. Braised Beef à la Mode.
—Lard and prepare a piece of beef weighing three pounds as for the
above (No. 478). Let it marinate for twelve hours in the juice of half
a lemon, with one good pinch of salt, the same quantity of pepper,
one sprig of thyme, two bay-leaves, and half a bunch of parsley-
roots. Put the meat in a saucepan with half an ounce of butter, and
let both sides brown well for ten minutes; take it out and lay it on a
dish, then add to the gravy about two tablespoonfuls of flour, stirring
it well, and moisten with one quart of broth (No. 99), mingling it
carefully while the sauce is boiling. Replace the beef in the saucepan
with two sliced carrots and twelve small glazed onions (No. 972),
and cook for one hour, adding a strong bouquet (No. 254), a glassful
of claret wine, if desired, and a little crushed garlic, also half a pinch
of salt, and the third of a pinch of pepper. Serve on a hot dish, skim
the fat off the gravy, straining it over. Arrange the carrots and onions
in clusters around the dish, and serve.
All braised beef to be prepared exactly the same, only adding
different garnishings.
480. Braised Beef à la Providence.—Braise a piece of beef of
three pounds, as for No. 479, adding a quarter of a cooked
cauliflower, half a cupful of flageolet-beans, and a cupful of cooked
carrots cut with a vegetable-scoop five minutes before serving. Place
the vegetables with the skimmed gravy in a pan, reduce for five
minutes. Dress the beef on a hot dish, arrange the vegetables in
four heaps, one at each end of the dish and one on each side of it.
Pour the gravy over the beef, and serve.
481. Braised Beef à l’Orsini.—Braise a piece of beef as for No.
479, serve it on a dish garnished with rice, prepared as follows: with
some cold risotto (No. 1017) form six balls the size of an egg; roll
them in bread crumbs, then dip them in beaten eggs, lard them with
half-inch slices of cooked, smoked tongue, and fry in hot fat for
three minutes. Serve these round the beef, with its own gravy well
skimmed and strained over.
482. Braised Beef à la Flamande.—Prepare the beef as for No.
479, and serve it decorated with clusters of a quarter of a cooked,
red cabbage, two cooked carrots, and two turnips, all sliced. (Red
cabbage, carrots, and turnips should always be cooked separately).
 483. Braised Beef en Daube.—Add to a piece of braised beef,
as for No. 479, one ounce of salt pork cut into small square pieces,
the round slices of two carrots, and twelve glazed onions (No. 972),
also one cut-up turnip. Put all these ingredients in the saucepan with
the beef, three-quarters of an hour before serving.
484. Braised Beef à la Bignon.—Braise a piece of beef as for
No. 479. Take six large potatoes and pare them as round as
possible, scoop out the insides with a Parisian potato-spoon, being
careful not to break them, parboil them slightly for three minutes on
a quick fire, and then fill them with any kind of forcemeat handy;
place them in the oven with two tablespoonfuls of clarified butter,
and bake well for twenty minutes. Serve them around the beef,
three on each side of the dish.
485. Braised Beef, Russian Sauce.—Cook a piece of braised
beef as for No. 479, and serve it with a little of the gravy on the
dish, and half a pint of Russian sauce (No. 211) separate.
486. Smoked Beef à la Crême.—Take one pound of very finely
minced smoked beef, put it in a stewpan with half an ounce of
butter, cook for two minutes, and moisten slightly with half a cupful
of cream, adding two tablespoonfuls of béchamel (No. 154), and
serve as soon as it boils. (Do not salt it).
487. Beefsteak Pie à l’Anglaise.—Slice two pounds of lean
beef in half-inch-square slices, add two sliced onions, and stew
together in a saucepan with one ounce of butter for ten minutes, stir
in two tablespoonfuls of flour, and mix well; moisten with one quart
of water or white broth (No. 99), still stirring. Season with a pinch
each of salt and pepper, and add a bouquet (No. 254); let cook for
twenty minutes, take out the bouquet, and fill a deep dish with the
above preparation. Cut two hard-boiled eggs in slices, and lay them
on top, cover with pie-crust (No. 1077), glaze the surface with egg
yolk, and bake a light brown color for about eight minutes in the
oven; then serve.
488. Beefsteak Pie à l’Américaine.—Proceed the same as for
No. 487, but using in place of the eggs one pint of potatoes cut with
a vegetable-scoop, also one ounce of lard, cut in small pieces, and
cooking them with the beef the same length of time.
 489. Corned Beef with Spinach.—Take three pounds of rump
or brisket of corned beef, and put it into a saucepan, covering it with
fresh water; boil briskly for an hour and a half, and serve with boiled
spinach à l’Anglaise (No. 940).
490. Corned Beef with Kale-sprouts.—The same as for the
above, only adding two quarts of kale-sprouts, half an hour before
the beef is cooked, then arrange the cooked kale-sprouts on a dish,
and put the corned beef over, and serve.
491. Sirloin Steak, or Entrecôte à la Bordelaise.—Procure
two sirloin steaks of one pound each; season them with one pinch of
salt and half a pinch of pepper. Baste on both sides with half a
tablespoonful of oil, and put them on a broiler over a bright charcoal
fire; broil them for six minutes on each side, and then place them on
a hot serving-dish. Pour a pint of Bordelaise sauce (No. 186) over
the steaks, being careful to have the rounds of marrow on top of the
steaks unbroken, and serve very hot. (Broiled sirloin steaks are all to
be prepared as above, only adding different sauces or garnishings).
492. Sirloin Steak à la Béarnaise.—Prepare and broil two
sirloin steaks as for No. 491, and when cooked, pour over half a pint
of Béarnaise sauce (No. 166), and serve.
493. Sirloin Steak à la Moëlle.—Broil two sirloin steaks as for
No. 491, take half a pint of Madeira sauce (No. 185), and to it add
six drops of tarragon-vinegar, also the marrow of one marrow-bone
cut in round slices. Boil once only, then pour the sauce over the
steaks, and serve very hot.
494. Sirloin Steak Larded à la Duchesse.—Procure a piece of
four pounds of tender sirloin, pare and trim it nicely, taking out the
bones; lard it over the top with a small larding-needle, and season
with half a pinch of salt and a third of a pinch of pepper. Line a
baking-dish with some pork-skin, one medium-sized, sliced carrot,
half a bunch of well-cleaned and pared parsley-roots, one peeled,
sound, sliced onion, one sprig of thyme, and a bay-leaf. Place the
sirloin on top, and put it in the oven to roast for thirty minutes. Take
from out the oven, dress on a hot dish, leave it at the oven door;
add half a pint of white broth (No. 99) or consommé (No. 100) to
the gravy, boil it for two minutes, skim the fat off, strain the gravy
into a sauce-bowl, and serve separate.
495. Sirloin Steaks à la Parisienne.—Broil two sirloin steaks as
for No. 491, and serve surrounded with one pint of cooked Parisian
potatoes (No. 986), and half a gill of maître d’hôtel butter (No. 145).
496. Sirloin Steaks aux Cêpes.—Lay two broiled sirloin steaks,
as for No. 491, on a hot dish; cut six medium-sized cêpes into
quarter pieces, put them in a frying-pan with one tablespoonful of
oil, and fry for two minutes with one finely chopped shallot and a
quarter of a clove of crushed garlic. Add these ingredients to half a
pint of Madeira sauce (No. 185), and boil for two minutes longer,
then pour over the steaks, besprinkle with a teaspoonful of chopped
parsley, and serve.
497. Sirloin Steak, with Green Peppers.—Dish two broiled
sirloin steaks (No. 491), and pour over them a sauce made as
follows: empty three green peppers, mince them very fine,
suppressing the seeds, and put them in a stewpan with a
tablespoonful of oil. Cook for about three minutes, moistening with
half a pint of Madeira sauce (No. 185); cook for five minutes longer,
then pour the sauce over the steaks, and serve.
498. Sirloin Piqué à la Bordelaise.—Proceed the same as for
No. 491, adding a pint of Bordelaise sauce (No. 186) separately.
499. Sirloin Piqué, Marrow sauce.—The same as for No. 491,
only serving with a pint of hot marrow garnishing (No. 244)
separately.
500. Minced Beef à la Provençale.—Cut into small slices a
piece of beef weighing one pound and a half, put them in a
saucepan with two tablespoonfuls of oil and two medium-sized,
chopped onions; brown them together for five minutes, then add
two tablespoonfuls of flour, and cover with a pint and a half of white
broth (No. 99). Stir well and put in two cut-up tomatoes, two
crushed cloves of garlic, and six finely shred mushrooms; season
with a good pinch of salt and a pinch of pepper; place the lid on the
pan. Let cook for twenty minutes, then dress on a hot dish. Arrange
six heart-shaped croûtons (No. 133) around the dish, and serve.
501. Minced Beef à la Portugaise.
—The same as for the above, only leaving out the mushrooms, and
garnishing with six timbales prepared as follows: thoroughly clean
the interiors of six small timbale-molds, then butter them well inside.
Fill them up half their height with hot, boiled rice, well pressed
down, so that when unmolding they will hold perfectly firm. Place
them in the hot oven for two minutes. Unmold and arrange them
around the dish at equal distances; dress six small, hot, roasted
tomatoes (No. 1028), one on top of each column of rice, and then
serve.
502. Minced Beef à la Catalan.—Proceed as for No. 500,
browning the meat in oil, and adding two very finely chopped
shallots, one onion, and a green pepper cut into pieces. When well
browned, after five minutes, put in a pint of Espagnole sauce (No.
151), half a pinch of salt, and the same of pepper. Cook again for
fifteen minutes and serve, with a teaspoonful of chopped parsley
strewn over.
503. Broiled Tenderloin of Beef.—Procure two and a half
pounds of tenderloin of beef; pare, cut it into three equal parts,
flatten a little, then place them on a dish, and besprinkle with a
pinch of salt, and the same of pepper. Baste them with one
teaspoonful of sweet oil; roll them well, and put them on the broiler
on a moderate fire; let cook for five minutes on each side; then
place them on a hot dish, and use any kind of sauce or garnishing
desired.
All broiled tenderloins are prepared the same way.
504. Broiled Tenderloin à la Chéron.—Broil three tenderloin
steaks, as for No. 503; lay them on a dish on the top of a gill of hot
Béarnaise sauce (No. 166), place on each steak one hot artichoke-
bottom filled with hot Macédoine (No. 1032), pour just a little meat-
glaze (No. 141) over, and serve.
505. Tenderloin à la Nivernaise.—Broil three tenderloin steaks,
as for No. 503; put them on a hot dish, with half a pint of garnishing
of mushroom sauce (No. 230); lay six poached eggs (No. 404) on
top, and serve.
506. Tenderloin à la Florentin.—Prepare three fillets the same
as for No. 503; pour a gill of hot Madeira sauce (No. 185) over the
steaks, and garnish with three hot artichokes à la Florentin (No.
903), and serve.
507. Tenderloin à la Trianon.—Broil three fillets, as for No.
503; pour half a pint of Béarnaise sauce (No. 166) over, and garnish
with four slices of truffles on each; also a little meat-glaze (No. 141),
and serve.
508. Broiled Tenderloin aux Gourmets.—Have three
tenderloin steaks prepared as for No. 503; when taken from the
broiler, place them on a warm dish, and have already prepared the
following garnishing: put in a saucepan one pint of Madeira sauce
(No. 185); add to it two truffles cut into square pieces, four
mushrooms, an artichoke-bottom, and a small blanched sweetbread,
either from the throat or heart, all well minced together. Cook for ten
minutes; then pour this over the hot serving-dish. Dress the fillets
over, and serve.
509. Mignons Filets à la Pompadour.—After procuring two
and a half pounds of fine, tender fillet of beef, pare it nicely all
around; then cut it into six equal, small fillets. Flatten them slightly
and equally. Place on a dish, season with a pinch of salt and half a
pinch of pepper, evenly divided. Place them in a pan on the hot
range, with half a gill of clarified butter, and cook them for four
minutes on each side. Prepare a pint of Béarnaise sauce, as in No.
166. Dress three-quarters of it on a hot dish (reserving the other
quarter for further action). Lay six round-shaped pieces of bread-
croûtons, lightly fried in butter, over the Béarnaise sauce; dress the
six fillets, one on top of each croûton; arrange then six warm
artichoke-bottoms right in the centre of the fillets. Fill up the
artichokes with a tablespoonful of hot Jardinière (No. 1033). Evenly
divide the remaining quarter of a pint of hot Béarnaise sauce over
the Jardinière. Cut into six even slices one good-sized, sound truffle;
place one slice on the top of each, right in the centre of the
Béarnaise sauce, and send to the table as hot as possible.
510. Mignons Filets à la Moëlle.—Prepare and fry six small
fillets as for the above (No. 509) for three minutes on both sides; lay
them on a dish, adding one pint of hot Madeira sauce (No. 185) with
six drops of tarragon-vinegar and eighteen round slices of marrow.
Let boil once only; then pour the sauce around the dish, dressing
the marrow on top of the fillet, and serve.
511. Mignons Filets, Marinated, Russian Sauce.—Trim nicely
and lard six fillets of beef—tail ends weighing each a quarter of a
pound—steep them in a cooked marinade (No. 139) for twelve
hours; then drain, and cook them in a sautoire, with one ounce of
clarified butter, for three minutes on each side, and serve with one
pint of Russian sauce (No. 211) on the dish, and the fillets on top.
512. Mignons Filets à la Bernardi.—Prepare six small fillets, as
directed for No. 509; cook them for three minutes on each side;
then lay them on a dish and pour over half a pint of hot Madeira
sauce (No. 185). Serve with six small croûstades (No. 264),
garnished with Macédoine (No. 1032), and six large game quenelles
(No. 228).
513. Mignons Filets à la Bohémienne.—Lay on a dish six
small fillets prepared the same as for No. 509. Pour over them half a
pint of hot Madeira sauce (No. 185). Make six small croûstades (No.
264), fill them with a cooked macaroni à la creme (No. 954) cut into
small pieces; also two tablespoonfuls of grated cheese. Cover them
with a round slice of cooked smoked tongue, and garnish the steaks
with these.
514. Mignons Filets à la Parisienne.—Pare nicely six small
fillets; cook three minutes, as directed in No. 509; put half a pint of
Madeira sauce (No. 185) in a saucepan, with two truffles and six
mushrooms, all cut in slices. Let cook for ten minutes. Nicely arrange
six small, round croûtons on the hot dish; dress the fillets over them,
and pour the sauce around, but not over them; then serve.
515. Mignons Filets aux Pommes-de-terre Parisiennes.—
When cooked the same as the above, for three minutes, pour over
the fillets placed on a dish half a gill of good maître d’hôtel butter
(No. 145) thickened with some meat-glaze (No. 141), and garnish
with half a pint of Parisian potatoes (No. 986.)
516. Tenderloin Piqué à la Duchesse.—Procure four pounds of
tenderloin; pare it well, and lard it, using a fine needle. Line the
bottom of a roasting-pan with some pork-skin, one sliced onion, one
sliced carrot, and half a bunch of well-washed parsley-roots. Place
the tenderloin on top; add a pinch of salt, and roast it in a brisk oven
for thirty-five minutes, basting it occasionally with its own juice. Dish
it up, skim the fat off the gravy, then strain it over the fillet, and
pour half a pint of good Madeira sauce (No. 185) over, and garnish
with six potatoes Duchesse (No. 1006).
517. Tenderloin Piqué à la Portugaise.—Roast four pounds of
tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed
tomatoes (No. 1023) around the tenderloin at equal distances. Put in
a saucepan half a pint of tomato sauce (No. 205), and one gill of
demi-glace (No. 185). Let boil for one minute, then pour it into a
sauce-bowl and serve separate.
518. Tenderloin of Beef, Piqué à la Provençale.—Roast four
pounds of tenderloin as for No. 516, slice half a pint of cêpes, and
add them to half a pint of Madeira sauce (No. 185) with one crushed
clove of garlic. Pour the sauce onto a dish, lay the tenderloin on top,
and decorate with some twisted anchovies, and twelve stoned olives
laid on each one; then serve.
519. Roast Tenderloin à la Hussard.—Procure four pounds of
fillet of beef, pare it nicely, and season with one pinch each of salt
and pepper; butter the surface lightly, and lay it in a roasting-pan,
and put it to cook for ten minutes in a brisk oven, then set it aside to
cool, and afterwards lay on it some very fine chicken forcemeat (No.
226), besprinkle with fresh bread-crumbs, and baste with three
tablespoonfuls of clarified butter. Roast it again for thirty-five
minutes, and serve with three-quarters of a pint of the following
Hussard garnishing on the dish.
Put in a saucepan on the hot stove half a pint of Madeira sauce
(No. 185), a gill of tomato sauce (No. 205), six good-sized, sound
mushrooms, cut into small pieces, twelve godiveau quenelles (No.
221), and three ounces of cooked, smoked beef-tongue, cut in round
pieces. Let all cook together for five minutes, and use when
required.
520. Tenderloin Piqué à la Sevigne.—Roast a piece of
tenderloin as for No. 519; when done and laid on a dish, pour over it
half a pint of good Madeira sauce (No. 185), and decorate with six
small bouchées filled with spinach (No. 588).
 521. Tenderloin Piqué à l’Egyptienne.—Roast a piece of
tenderloin as for No. 519, lay it on a dish, pouring over it half a pint
of good Madeira sauce (No. 185). Garnish one side of the dish with
three roots of boiled celery—the white part only—and the other side
with eighteen cooked gumbos (No. 1030), then serve.
522. Tenderloin Piqué à la Richelieu.—Exactly the same as for
No. 519, only adding one pint of hot Richelieu sauce under the fillet
(No. 539), and serve.
523. Tenderloin Piqué à la Bernardi.—Take a four-pound piece
of tenderloin, lard it—using a small larding needle—with very thin
pieces of fresh ham and truffles, all cut the same size; put it into the
oven to roast for thirty-five minutes, and then lay it on a dish,
trimming the fillets carefully, the larded part being on the top. Pour
over half a pint of good, hot Madeira sauce (No. 185), and garnish
with three artichoke-bottoms, filled with hot Macédoine (No. 1032),
three bouchées filled with spinach (No. 588), and three large game
quenelles (No. 228). Arrange these to represent one single bouquet,
and serve.
524. Porterhouse Steak.—Procure two porterhouse steaks of
one and a half pounds each—see that they are cut from the short
loin—flatten them well, pare and trim, and season with one pinch of
salt and half a pinch of pepper. Put them on a dish with half a
tablespoonful of oil; roll well, and put them on a moderate fire to
broil seven minutes on each side. Lay them on a warm dish, pour
one gill of maître d’hôtel butter (No. 145) over, and serve with a little
watercress around the dish.
525. Double Porterhouse Steak.—Have a fine porterhouse
steak of three pounds, and proceed as for No. 524. Broil on a rather
slow charcoal fire, if possible, ten minutes on each side, then serve
as for the above.
526. Hamburg Steak, Russian Sauce.—Take two pounds of
lean beef—the hip part is preferable—remove all the fat, and put it in
a Salisbury chopping machine; then lay it in a bowl, adding a very
finely chopped shallot, one raw egg for each pound of beef, a good
pinch of salt, half a pinch of pepper, and a third of a pinch of grated
nutmeg. Mix well together, then form it into six flat balls the size of a
small fillet. Roll them in fresh bread-crumbs, and fry them in the pan
with two tablespoonfuls of clarified butter for two minutes on each
side, turning them frequently and keeping them rare. Serve with half
a pint of Russian sauce (No. 211) or any other desired.
527. Roast Beef.—In order to have a fine piece of beef cooked
to perfection, and at the same time have it retain all its juices,
purchase, from a first-class butcher only, a three-rib piece near the
short loin part. Saw off the spine, also the bones of the three ribs to
one inch from the meat, so as to have it as nearly a round shape as
possible. Season with one and a quarter pinches of salt, divided
equally all over, tie it together, and place it lengthwise in a roasting-
pan. Pour a tablespoonful and a half of water into the pan so as to
prevent its burning, then a few very small bits of butter can be
distributed on top of the beef, if so desired. Set it in a rather
moderate oven, and let roast for one hour and ten minutes, taking
care to baste frequently with its own gravy. Remove it from the
oven, untie, and dress it on a very hot dish, skim the fat from the
gravy, and pour in two tablespoonfuls of broth, heat up a little, strain
the gravy into a sauce-bowl, and send to the table.
The parings from the beef can be utilized for soup-stock; nothing
need be wasted.
528. Corned Beef Hash à la Polonaise.—Brown in a saucepan
two onions, with one ounce of butter; add one pound of cooked,
well-chopped corned beef, and one pint of hashed potatoes. Moisten
with a gill of broth, and a gill of Espagnole (No. 151). Season with
half a pinch of pepper and a third of a pinch of nutmeg; stir well and
let cook for fifteen minutes, then serve with six poached eggs on top
(No. 404), and sprinkle over with a pinch of chopped parsley.
529. Corned Beef Hash au Gratin.—Make a hash as for the
above, (No. 528), put it in a lightly buttered baking-dish, and
besprinkle with rasped bread-crumbs. Moisten slightly with about
one teaspoonful of clarified butter, and bake in the oven for fifteen
minutes, or until it obtains a good brown color; then serve.
530. Corned Beef Hash à la Zingara.—The same as for No.
528, adding to the hash two good-sized, freshly peeled, and cut-up
tomatoes (or half a pint of canned), one bruised clove of garlic, and
one pinch of chopped parsley. Let all cook together for fifteen
minutes; then serve.
531. Corned Beef Hash en Bordure.—Form a border around a
baking-dish with mashed potatoes (No. 998), set it for two minutes
in the oven, then fill the centre with hot corned beef hash (No. 528).
Besprinkle the top with one pinch of chopped parsley, and serve.
532. Beef-Tongue à la Gendarme.—Boil a fresh beef-tongue in
the soup-stock for one hour and a half. Skin it, then place it on a
dish, adding one pint of Gendarme garnishing, made by pouring a
pint of Madeira sauce (No. 185) into a saucepan. Put it on the hot
stove, and add twelve small godiveau quenelles (No. 221). Cut up
six small, sound pickles, four mushrooms, and two ounces of
smoked beef-tongue; add these to the sauce, and let cook for five
minutes, stirring it lightly, then serve.
533. Beef-Tongue, Sauce Piquante.—The same as for the
above, No. 532. When the tongue is ready, decorate it with pickles,
and serve with a pint of sauce piquante (No. 203) separate, instead
of the other garnishing.
534. Beef-Tongue, Napolitaine.—The same as for No. 532,
adding one pint of hot Napolitaine garnishing (No. 195), instead of
the other garnishing.
535. Beef-Tongue à la Jardinière.—The same as for No. 532,
adding one pint of hot Jardinière (No. 1033), in place of the other
garnishing.
536. Beef-Tongue, with Spinach.—The same as for No. 532,
substituting one pint of spinach with gravy (No. 943) for the other
garnishing.
537. Beef-Tongue, au Risotto.—The same as for No. 532, only
adding one pint of hot Risotto (No. 1017) for the other garnishing.
538. Beef-Tongue à la Milanaise.—The same as for No. 532,
only substituting one pint of Milanaise garnishing (No. 251) for the
other.
539. Roulade of Beef à l’Ecarlate.—Procure six pounds of fine
brisket of prime beef; roll it up as close as possible, so as to have it
very firm, then firmly tie it around. Put in a saucepan one sound,
peeled onion, one well-washed and scraped, sound carrot, both cut
into thin slices, one sprig of thyme, one bay-leaf, three cloves, and a
few shreds of larding-pork. Place the roulade over all. Season with
two pinches of salt and one pinch of pepper. Cover the pan very
tightly to prevent steam from escaping. Should the lid be loose,
place a weight on top of it. Place it on a moderate fire, and let
gently simmer for twenty minutes in all. Remove the lid, add two
glasses of white wine, and one gill of broth (No. 99). Cover very
tightly again, place in the hot oven, and let braise for fully two
hours. Remove from the oven, untie, dress on a hot dish. Skim the
fat off the gravy, strain the gravy into a sautoire, and reduce it on
the hot range to one-half. Cut up an ounce of cooked, smoked beef-
tongue into cock’s-comb shape, one good-sized, sound, sliced truffle,
six godiveau quenelles (No. 221), and six mushrooms. Place all
these in a sautoire on the fire, with half a wine-glassful of Madeira
wine, letting boil for one minute. Strain the reduced gravy of the
roulade over this; add half a gill of tomato sauce (No. 205), and half
a gill of Espagnole sauce (No. 151). Cook again for five minutes,
then pour it into a sauce-bowl and send to the table separate, very
hot.
540. Stewed Beef à l’Egyptienne.—Cut two pounds of beef
into small, square pieces, brown them in a stewpan with one ounce
of butter, adding two onions, cut into square pieces. When well
browned, for about ten minutes, add two tablespoonfuls of flour; stir
briskly with a pint and a half of white broth (No. 99), also one gill of
tomato sauce (No. 205). Season with one good pinch of salt and half
a pinch of pepper, put in a bouquet (No. 254), one clove of crushed
garlic, and let cook for twenty-five minutes. Dish up the beef with a
bunch of eighteen cooked gumbos (No. 1030), also three stalks of
white, cooked celery.
541. Stewed Beef à la Dufour.—Prepare two pounds of small,
square cuts of beef, brown them with two onions cut in square
pieces, adding two tablespoonfuls of flour, cooking for six minutes.
Stir well, and moisten with one quart of broth (No. 99), and one gill
of tomato sauce (No. 205.) Put in also one pint of raw potatoes, cut
in quarters, and let cook thoroughly for twenty-five minutes, with a
bouquet (No. 254), a good pinch of salt and half a pinch of pepper,
also one crushed garlic; then serve.
542. Stewed Beef à la Turque.—Cook the beef as directed in
No. 541, substituting a good teaspoonful of curry, and serve with six
timbales filled with cooked rice (No. 501). Unmold them, and use
them instead of the potatoes.
543. Stewed Beef à la Marseillaise.—Proceed the same as for
No. 541, omitting the potatoes, but adding two tomatoes cut in
pieces, six chopped mushrooms, and two crushed cloves of garlic, all
cooked six minutes with the beef. Serve with a teaspoonful of
chopped parsley strewn over.
544. Tripe à la Bordelaise.—Take a pound and a half of
lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them
for two hours in one tablespoonful of oil, with a pinch of salt, half a
pinch of pepper, one bay-leaf, one sprig of thyme, six whole peppers,
the juice of one sound lemon, and one crushed clove of garlic. Drain,
roll them in flour, then in beaten egg, and finally in fresh bread-
crumbs. Fry in one ounce of clarified butter in a pan for five minutes
on each side, and serve with a gill of maître d’hôtel butter (No. 145),
adding to it a teaspoonful of meat-glaze (No. 141).
545. Tripe à la Créole.—Cut a pound and a half of tripe into
small pieces, fry them in a pan with two ounces of butter, one
chopped onion, and half a green pepper, also chopped. Brown them
slightly for six minutes, then transfer them to a saucepan with one
cut-up tomato and half a pint of Espagnole sauce (No. 151). Season
with one pinch of salt and half a pinch of pepper, adding a bouquet
(No. 254), also a crushed clove of garlic. Cook for ten minutes and
serve with one teaspoonful of chopped parsley.
546. Tripe à la Poulette.—Shred one and a half pounds of tripe,
brown it slightly for three minutes in a pan, with an ounce of butter,
one pinch of salt, and half a pinch of pepper; then transfer it to a
saucepan, with half a pint of good Allemande sauce (No. 210). Let
cook five minutes longer, then squeeze in the juice of half a lemon,
besprinkle with a pinch of chopped parsley, and serve.
547. Tripe à la Mode de Caën.—Take one raw, double tripe,
one ox-foot, three calf’s feet, all well-washed and cleansed several
times in fresh water, cutting them in pieces two inches long by one
square. Have an earthen pot, or a saucepan, put pieces of feet at
the bottom, cover over with tripe, then a layer of sliced carrots and
onions, and continue the same until the vessel is full, carefully
seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves,
twelve whole peppers, and six cloves; put this in the middle of the
pot, throw over a bottleful of cider or white wine, and a little brandy
(say one pony); lay on the top the stalks of some green leeks,
parsley-roots, and cabbage leaves; cover, and fasten it down with
paste, so that the steam cannot escape, and leave it for about ten
hours in a very slow oven. Take it from the oven and serve when
required.
548. Tripe à la Lyonnaise.—Cut up a pound and a half of
double tripe, also two onions, and brown them in the pan with one
ounce of clarified butter until they assume a fine golden color. Drain
them, put them back on the fire, add one tablespoonful of vinegar
and a gill of good Espagnole (No. 157). Stew for two minutes longer,
and serve with a pinch of chopped parsley sprinkled over.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.

VEAL.

549. Blanquette of Veal.—Cut into two-inch-square pieces two

and a half pounds of breast of veal. Soak it in fresh water for one
hour; drain it well, then lay it in a saucepan; cover with fresh water;
boil, and be very careful to skim off all the scum. Add a well-
garnished bouquet (No. 254), six small, well-peeled, sound, white
onions, two good pinches of salt and a pinch of white pepper. Cook
for forty minutes. Melt about an ounce and a half of butter in
another saucepan, add to it three tablespoonfuls of flour, stir well for
three minutes; moisten with a pint of broth from the veal; boil for
five minutes. Set it on the side of the stove. Beat up in a bowl three
egg yolks, with the juice of a medium-sized, sound lemon and a very
little grated nutmeg. Take the preparation in the saucepan, gradually
add it to the egg yolks, &c., briskly mix with a wooden spoon
meanwhile until all added. Throw this over the veal, lightly toss the
whole, but be careful not to allow to boil again; then serve. All
blanquettes are prepared the same way, adding different
garnishings.
550. Blanquette of Veal à la Reine.—The same as for No. 549,
adding six chopped mushrooms, and twelve godiveau quenelles (No.
221) two minutes before serving.
551. Blanquette of Veal With Peas.—The same as for No. 549,
adding one pint of cooked, green, or canned blanched peas two
minutes before serving.
552. Blanquette of Veal With Nouilles.—The same as for No.
549, adding a quarter of a pound of cooked nouilles (No. 1182)
around the serving-dish as a border.
553. Blanquette of Veal à l’Ancienne.—The same as for No.
549, adding one ounce of salt pork cut into small pieces, and cooked
with the meat from the commencement, and six sliced mushrooms
two minutes before serving.
554. Brisotin of Veal.—Cut up six pieces of lean veal about a
quarter of an inch thick, and of the length of the hand. Flatten them,
and season with one pinch of salt and half a pinch of pepper. Lard
the centres, using a small larding needle, with strips of larding-pork.
Lay any kind of forcemeat at hand on them, roll well, and tie with a
string. Put them into a deep sautoire with a very little fat, one sliced
carrot, and one medium-sized, sliced onion. Cover the whole with a
piece of buttered paper; set it on the fire, and let it take a good
golden color for about five minutes. Moisten with half a pint of white
broth (No. 99), then put the saucepan in the oven, and cook slowly
for twenty minutes, basting it occasionally, and serve.
Brisotins are all prepared the same way, adding different
garnishings.
555. Brisotin of Veal à l’Ecarlate.
—The same as for No. 554, adding half a pint of hot écarlate sauce
(No. 539).
556. Brisotin of Veal, Nantaise.—The same as for No. 554,
placing six stuffed lettuce-heads (No. 953) around the dish, and
pouring one gill of hot Madeira sauce (No. 185) over it.
557. Calf’s Brains with Black Butter.—Place three fine, fresh
calf’s brains in cold water, and then peel off the skins. Wash again in
cold water; neatly drain; put them in a sautoire and cover with fresh
water. Add two pinches of salt, half a cupful of vinegar, one medium-
sized, sliced carrot, one sprig of thyme, one bay-leaf, and twelve
whole peppers. Boil for five minutes, drain well, and cut each brain
in two. Dress them on a dish, and serve with a gill of very hot black
butter (No. 159).
Calf’s brain is always prepared as above, adding any desired
sauce.
558. Calf’s Brains à la Vinaigrette.—Exactly the same as for
No. 557, serving on a folded napkin on a dish, garnishing with a few
green parsley-leaves, and a gill of vinaigrette sauce (No. 201),
separately.
559. Fried Calf’s Brains, Tartare Sauce.—Proceed as in No.
557, then dry the brains well in a napkin; bread them a à l’Anglaise
(No. 301), and fry in hot grease for five minutes. Serve with half a
pint of tartare sauce (No. 207), separately.
560. Veal Cutlets à la Pagasqui.—Chop well two or three times
in the machine two pounds of lean veal, from the hip if possible;
place the meat in a bowl with two ounces of finely chopped, raw
veal-suet. Season with one good pinch of salt, half a pinch of
pepper, and the third of a pinch of nutmeg. Add half a cupful of
good cream, one chopped shallot and two raw eggs. Mix well
together. Shape six pieces like chops, sprinkle them with bread-
crumbs, and fry in a stewpan with two ounces of clarified butter for
four minutes on each side. Serve with a gill of any kind of sauce.
561. Veal Cutlets à la St. Cloud.—Lard thoroughly six veal
cutlets with two small truffles, cut julienne-shape, one ounce of
cooked beef-tongue, and one ounce of larding-pork, both cut the
same. Place them in a sautoire with a pinch of salt, one sliced carrot,
and one sliced onion, and let them brown for ten minutes, being
careful to keep the lid on the pan. Moisten with half a pint of broth,
and put them in the oven to finish cooking for at least fifteen
minutes. Serve with a hot salpicon sauce, the chicken cut in large
pieces (No. 256), pouring the sauce on the dish, and lay the chops
on top.
562. Veal Cutlets à la Maréchale.—Pare nicely six veal cutlets;
season them with a tablespoonful of salt and a teaspoonful of
pepper. Cook in a sautoire with two ounces of butter for five minutes
on each side. Moisten with half a pint of Espagnole sauce (No. 151),
adding four sliced mushrooms, twelve small godiveau quenelles (No.
221), and three chicken livers, blanched and cut into pieces. Cook
for five minutes longer, and serve with six croûtons (No. 133).
563. Veal Cutlets à la Milanaise.—Pare nicely and season well
with a tablespoonful of salt and a teaspoonful of pepper six veal
cutlets. Dip them in beaten egg, then in grated Parmesan cheese,
and finally in fresh bread-crumbs. Flatten them, and cook them in a
sautoire with six ounces of clarified butter for five minutes on each
side, and serve with half a pint of garnishing Milanaise (No. 251).
To prepare breaded veal cutlets with tomato sauce, bread six
cutlets as for the above, omit the cheese, cook them as described,
and serve with half a pint of tomato sauce (No. 205).
564. Broiled Veal Cutlets.—Cut six even veal cutlets from a fine
piece of the loin of white veal, pare them and flatten them slightly;
lay them on a dish, and season with a tablespoonful of salt, a
teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the
cutlets around several times; then put them on the broiler to broil
for eight minutes on each side. Remove them from the fire; arrange
them on a hot dish, spread a little maître d’hôtel (No. 145) over
them, and send to the table.
565. Veal Cutlets à la Philadelphia.—Pare and brown in a
sautoire with two ounces of butter six veal cutlets. Season them with
a pinch of salt and half a pinch of pepper, turning them carefully at
times. Add two onions cut in thick slices, and place the lid on the
sautoire. Stir the onions occasionally, and when of a golden brown
color, moisten with half a pint of Espagnole sauce (No. 151). Cook
for fifteen minutes, and serve with one teaspoonful of chopped
parsley.
566. Veal Cutlets en Papillotes.—Pare nicely six veal cutlets;
put them in a sautoire with one ounce of butter, and season with a
tablespoonful of salt and a teaspoonful of pepper. Add half a
chopped onion, and brown slightly. Cook for eight minutes with four
finely chopped mushrooms, moistening with a gill of Espagnole
sauce (No. 151). Cook for four minutes longer. Then take out the
cutlets, drain them, and put them to cool. Add to the gravy a
teaspoonful of chopped parsley and two tablespoonfuls of fresh
bread-crumbs. Now take six pieces of oiled white paper cut heart-
shaped, put a thin slice of cooked ham on one side of the paper;
then lay on the ham a little of the stock, and on top of it a cutlet,
and another layer of the stock, and over all a thin slice of cooked
ham. Cover with the second part of the paper, close it by folding the
two edges firmly together, and proceed the same with the other
cutlets. Bake for a short time (at most five minutes) in the oven,
rather slowly, and then serve.
567. Curry of Veal à l’Indienne.—Cut into pieces and blanch in
salted water two pounds of any kind of lean, raw veal. Drain and
wash them well. Put the pieces into a saucepan, and cover them
with warm water; seasoning with two pinches of salt and one pinch
of pepper, adding also a bouquet (No. 254), and six small whole
onions. Cook for twenty-five minutes. Then make a gill of roux blanc
(No. 135), in a saucepan, moistening it with the liquor from the veal;
stir it well, and then add a tablespoonful of diluted curry-powder and
three raw egg yolks, beating up as they are put in. Dress the veal on
a hot dish; immediately strain the roux over it (as it must not cook
again). Neatly arrange half a pint of hot, plain, boiled rice all around
the dish, then serve.
568. Escalops of Veal, plain.—Pare and cut two pounds of veal
(from the hip is preferable) into six even steak-form slices. Season
with one pinch of salt and half a pinch of pepper. Then brown them
in a sautoire on a very hot range, with one ounce of butter, for five
minutes on each side; dress on a hot dish, and serve with any kind
of sauce or garnishing desired.
 569. Escalops of Veal à la Duxelle.—Prepare six escalops as
for No. 568, adding a chopped shallot, six mushrooms shred as
finely as possible, one crushed clove of garlic, and a teaspoonful of
chopped parsley. Moisten with a gill of Espagnole sauce (No. 151),
and half a glassful of white wine. Cook for five minutes longer, pour
them on a hot dish, place the escalops over, and then serve.
570. Escalops of Veal with Stuffed Peppers.—Proceed
exactly as for No. 568, adding the juice of half a medium-sized,
sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for
three minutes longer, and decorate the dish with six stuffed green-
peppers (No. 975) three minutes before serving.
571. Escalops of Veal à la Chicorée.—-Prepare and proceed
precisely the same as for No. 568. Cook for eight minutes. Then
dress half a pint of chicorée au jus (No. 934) on the hot dish, and
send to the table.
572. Escalops of Veal à l’Italienne.—The same as for No. 568,
adding one medium-sized, chopped onion, six chopped mushrooms,
one teaspoonful of parsley, and a crushed clove of garlic. Moisten
with half a glassful of white wine, and cook for five minutes with a
gill of Espagnole sauce (No. 151), and serve.
573. Escalops of Veal à la Provençale.—Prepare as for No.
568, replacing the butter by the same quantity of oil. Season well,
and when browned on both sides add one shallot or a finely
chopped onion. Let them color, and then moisten with a gill of broth.
Add two tablespoonfuls of Espagnole sauce (No. 151), three
chopped cêpes, two crushed cloves of garlic, and a teaspoonful of
parsley. Boil once, and then serve with six croûtons of fried bread
(No. 133).
574. Escalops of Sweetbreads à la Richelieu.—Take four
blanched sweetbreads (No. 601); cut them into slices, and stew
them in a saucepan, with an ounce of butter and half a glassful of
white wine. Season with a tablespoonful of salt, a teaspoonful of
pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then
moisten with a gill of thick Allemande sauce (No. 210), and add two
sliced truffles and four sliced mushrooms. Fill six scallop-shells with
the preparation; sprinkle the tops with fresh bread-crumbs; pour a
few drops of clarified butter over all, and brown slightly in the oven
for five minutes. Serve on a dish with a folded napkin.
575. Minced Veal à la Catalan.—Mince two pounds of lean
veal, and brown it in a saucepan with three tablespoonfuls of sweet
oil, one onion cut in quarters, and half a minced green-pepper. When
a fine color, add two tablespoonfuls of flour, and mix thoroughly.
Moisten with one pint of white broth (No. 99), and season with a
heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly,
and add a bouquet (No. 254), three cloves of crushed garlic, and a
gill of tomato sauce (No. 205). Cook well for twenty-five minutes;
then serve, sprinkling a little chopped parsley over it.
576. Minced Veal à la Biscaënne.—Proceed as for No. 575,
adding one pint of potatoes Parisiennes (No. 986), and two cut-up
tomatoes, fifteen minutes before serving.
577. Fricandeau with Sorrel.—Cut a slice of three pounds from
a leg of veal; remove the sinews, and lard the surface with a
medium-sized larding needle. Place it in a sautoire in which there are
already pieces of pork-skin, one sliced onion, one sliced carrot, and a
bouquet (No. 254). Season with a tablespoonful of salt, cover with a
buttered paper, and let it color slightly for five minutes on the stove.
Then moisten with half a pint of white broth (No. 99), and cook one
hour, basting it occasionally. Serve with half a pint of purée of sorrel
(No. 974) on the dish, placing the veal on top.
All fricandeaus are prepared in the same way.
578. Fricandeau with Spinach.—The same as for No. 577,
adding half a pint of hot spinach au gras (No. 943) instead of the
sorrel.
579. Fricandeau à la Morlaisienne.—The same as for No. 577,
serving it with a gill of hot Madeira sauce (No. 185), and garnishing
with six small stuffed cabbages around the dish (No. 919).
580. Calf’s Liver Stewed à l’Italienne.—Cut two pounds of
fresh calf’s liver into small pieces. Put them with one ounce of
clarified butter into a pan on the hot range, with one peeled and
finely chopped, sound onion, and a clove of crushed garlic. Season
with one pinch of salt and half a pinch of pepper. Cook well for five
minutes, shuffling the pan well meanwhile, then moisten with half a
glassful of white wine and a gill of Espagnole sauce (No. 151). Add
six chopped mushrooms, and cook once more for three minutes.
Serve with a teaspoonful of finely chopped parsley.
581. Calf’s Liver Sauté à la Provençale.—Proceed as for No.
580, adding two crushed cloves of garlic. Squeeze in the juice of half
a lemon. Serve with a tablespoonful of chopped parsley.
582. Calf’s Liver à l’Alsacienne.—Cut two pounds of calf’s liver
into square pieces, and put them in a sautoire with one ounce of
clarified butter. Season with a tablespoonful of salt and a teaspoonful
of pepper, and add two medium-sized, sliced onions. When well
stewed for six minutes, pour in a teaspoonful of vinegar, and two
tablespoonfuls of Espagnole sauce (No. 151), and let it just come to
a boil. Serve with a little chopped parsley.
583. Calf’s Liver Braised à la Bourgeoise.—Place a small calf’s
liver, larded thoroughly with pieces of larding pork, previously
seasoned with a pinch of chopped parsley and a hashed clove of
garlic, in a saucepan on the fire, with two tablespoonfuls of clarified
butter, one sprig of thyme, two bay-leaves, half a sliced carrot, and
half a sliced onion. Turn the liver over and moisten it with one gill of
Espagnole sauce (No. 151), and a gill of white broth (No. 99).
Season with a pinch of salt and half a pinch of pepper, and cook for
forty-five minutes. Strain the sauce into another saucepan
(meanwhile keeping the liver in a warm place), adding to the gravy
two medium-sized, sound, well-scraped, sliced, raw carrots, and two
ounces of salt pork cut into shreds. Stew well together for twenty-
five minutes, and pour the garnishing over the liver just before
serving, decorating with six small onions around the dish.
584. Calf’s Liver Broiled with Bacon.—Take a nice, tender,
fresh calf’s liver weighing a pound and a half; pare and trim off the
hard portions; cut it into six equal-sized slices, and put them on a
dish. Season with a tablespoonful of salt, a teaspoonful of pepper,
and one tablespoonful of sweet oil; mix well together. Broil for four
minutes on each side. Arrange the slices on a hot serving-dish, and
decorate with six thin and crisp slices of broiled bacon (No. 754).
Spread a gill of maître d’hôtel butter (No. 145) over, and serve very
hot.
 585. Loin of Veal, Roasted.—Saw from a fine, white, fresh, and
fat loin of veal with the kidney, the spine, and whatever hip-bone
remains. Season the loin with a tablespoonful and a half of salt, and
one heaped teaspoonful of pepper and roll the flank part neatly over
the kidney, and tie it with a string.
Have ready a lightly buttered roasting-pan. Lay in it the loin; pour
in half a glassful of water, and distribute a few bits of butter over the
meat. Then cover its entire length with a piece of well-buttered
paper. Place the pan in a moderate oven, and roast it for one hour
and three-quarters, meanwhile basting it frequently with its own
gravy. Take it out of the oven, untie it, and place it on a hot serving-
dish. Add three tablespoonfuls of broth to the gravy in the pan, skim
off the fat and reduce it to the consistency of a demi-glace sauce;
then strain it through a colander, either over the roast or into a
separate sauce-bowl, and send it to the table immediately.
Loin of lamb, roasted, is to be prepared exactly as above
described, letting it cook fifty minutes instead of an hour and three-
quarters.
Loin of mutton is also to be roasted and served in the same way,
but one hour’s cooking will be sufficient.
586. Grenadins of Veal, Purée of Peas.—Cut into six pieces
two pounds of lean veal from off the leg; extract the sinews, and
lard the veal nicely on one side, using a needle for the purpose. Lay
the pieces in a sautoire, with one carrot, one onion, and some
scraps of pork, and let them brown together for six minutes. Season
with a tablespoonful of salt, and moisten with a gill of white broth
(No. 99). Put the sautoire into the oven, covering it with a piece of
buttered paper. After thirty minutes, or when of a good color,
remove, and serve with half a pint of hot purée of peas (No. 49) on
the dish, the grenadins on top, and the gravy strained over all.
587. Grenadins of Veal à la Chipolata.—The same as for No.
586, only adding half a pint of hot chipolata garnishing (No. 232)
instead of the peas.
588. Grenadins of Veal à la Sevigné.—The same as for No.
586, only decorating the dish with six bouchées Sevigné, made by
preparing six small bouchées (No. 270), and filling them with very
finely chopped spinach au jus (No 943). Lay the covers on and serve
very hot without any other garnishing.
589. Grenadins of Veal à l’Africaine.—Prepare the same as for
No. 586, serving very hot, with three small, stuffed egg-plants (No.
909), and eighteen medium-sized, cooked gumbos (No. 1030).
590. Braised Noix of Veal à la Providence.—Lard thoroughly
a knuckle of veal of three pounds, braise it nicely in a saucepan with
an ounce of fresh salt pork, one tablespoonful of salt, and a
teaspoonful of pepper. Cook for fifteen minutes, stirring occasionally,
and moistening with half a pint of white broth (No. 99), and half a
pint of Espagnole sauce (No. 151.) Add one pint of raw Jardinière
(No. 1033) and a cupful of flageolets. Cook for forty-five minutes all
together. Transfer the knuckle to a hot dish, pour the garnishing
over, and serve.
591. Braised Noix of Veal en Daube.—Proceed the same as
for braised beef en Daube (No. 483).
592. Panpiette of Veal à la Faubonne.—Cut two pounds of
veal off the leg into six thin slices. Pare them to the size of the hand,
and season with a tablespoonful of salt and a teaspoonful of pepper.
Fill them with any kind of forcemeat, roll, and tie together with
string. Put them in a sautoire with small scraps of pork, adding half a
sliced carrot and half a sliced onion. Cover with a barde of larding
pork on top, and brown for ten minutes. Moisten with a gill of white
broth (No. 99); cover with buttered paper, and put in the oven to
finish cooking for twenty-five minutes. Serve, with half a pint of
purée of lentils (No. 46), mixed with two tablespoonfuls of cream,
and a teaspoonful of chopped parsley.
593. Panpiette of Veal à l’Ecarlate.—The same as for No. 592,
pouring half a pint of hot Ecarlate sauce (No. 247) over the
panpiettes.
594. Panpiette of Veal, Purée of Chestnuts.—The same as
for No. 592, adding half a pint of hot purée of chestnuts (No. 131).
595. Panpiette of Veal, Sauce Duxelle.—The same as for No.
592, putting half a pint of hot Duxelle sauce (No. 189) on the dish,
and arranging the panpiettes over it.
596. Breast of Veal à la Milanaise.
—Bone a breast of veal of two and a half pounds; season with one
tablespoonful of salt and a teaspoonful of pepper. Stuff it in the
usual way with forcemeat (No. 229). Roll and tie it, making a few
incisions in the skin, and put it in a saucepan, with one sliced carrot
and one sliced onion. Braise it for one hour and a half in the oven,
basting it occasionally with its own gravy. Serve with half a pint of
hot Milanaise garnishing (No. 251) on the dish, placing the meat on
top, and straining the gravy over it.
597. Calf’s Feet, Naturel.—Split each of three calf’s feet in two;
remove the large bone, and put them in fresh water for one hour.
Wash thoroughly, drain, and place them in a saucepan, with two
tablespoonfuls of flour and three quarts of cold water. Stir well; add
a gill of vinegar, one onion, one carrot (all cut in shreds), twelve
whole peppers, a handful of salt, and a bouquet (No. 254), and cook
briskly for one hour and a half. Drain well, and serve with any kind
of sauce required.
598. Calf’s Feet à la Poulette.—The same as for No. 597,
adding half a pint of hot poulette sauce, made by putting one pint of
hot Allemande sauce (No. 210) into a saucepan, with one ounce of
fresh butter, adding the juice of half a medium-sized lemon, and a
teaspoonful of chopped parsley. Heat well on the hot stove until
thoroughly melted and mixed, but do not let it boil. Keep the sauce
warm, and serve for all sauce poulettes.
599. Calf’s Feet, Sauce Piquante.—Same as for No. 597,
adding half a pint of hot piquante sauce (No. 203).
600. Calf’s Feet, Sauce Remoulade.—Same as for No. 597,
adding half a pint of hot Remoulade sauce (No. 209).
601. How to Blanch Sweetbreads.—Clean and neatly trim
three pairs of fine sweetbreads. Soak them for three hours in three
different fresh waters, one hour in each water, with one pinch of salt
in each water. Drain, place in cold water, and blanch them until they
come to a boil. Then drain, and freshen them in cold water. Cover
with a napkin, lay them aside in a cool place, and they will now be
ready for general use. When they are to be used in molds, they
should be gently pressed down with a pound weight.
602. Sweetbreads, Braised.
—Take six blanched heart-sweetbreads as above, lard the upper
parts slightly, and put them in a sautoire with some slices of pork-
skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No.
254). Sprinkle over them a pinch of salt, and cover them with a
buttered paper. Reduce to a golden color, and moisten with half a
pint of strong white broth (No. 99). Cook it in the oven for forty
minutes, basting occasionally with the gravy, lifting the buttered
paper, and replacing it each time in the same position. The
sweetbreads will now be ready to serve with any kind of sauce or
garnishing desired. Always place the sauce or garnishing on a hot
serving-dish, and lay the sweetbreads over it, then send to the table.
603. Sweetbreads Braised à la Financière.—Prepare six
sweetbreads, as in No. 602, and serve with half a pint of hot
Financière sauce (No. 246).
604. Sweetbreads Braised with Sorrel.—The same as for No.
602, adding half a pint of hot purée of sorrel (No. 974).
605. Sweetbreads Braised au Salpicon.—The same as for No.
602, adding half a pint of hot salpicon (No. 256).
606. Sweetbreads à la Soubise.—The same as for No. 602,
adding half a pint of hot soubise (No. 250).
607. Sweetbreads Braised, with Spinach.—The same as for
No. 602, adding half a pint of hot spinach (No. 943).
608. Sweetbreads à la Sauce Duxelle.—The same as for No.
602, adding half a pint of hot duxelle sauce (No. 189).
609. Sweetbreads Braised, with Mushroom Sauce.—The
same as for No. 602, adding half a pint of hot mushroom sauce (No.
230).
610. Sweetbreads Braised à la Sauce Béarnaise.—The same
as for No. 602, adding half a pint of hot Béarnaise sauce (No. 166).
611. Sweetbreads Braised aux Cêpes.—The same as for No.
602, adding half a pint of hot cêpes.
612. Sweetbreads Braised aux Gourmets.—The same as for
No. 602, adding half a pint of hot gourmet garnishing (No. 241).
613. Sweetbreads Braised à la Parisienne.—The same as for
No. 602, adding half a pint of hot Parisienne garnishing (No. 240).
614. Sweetbreads Braised à la Godard.
—The same as for No. 602, adding half a pint of hot Godard
garnishing (No. 238).
615. Sweetbreads Braised à la Montglas.—Place six braised
sweetbreads, prepared as for No. 602, in six small, buttered paper-
boxes, having cooked fine herbs (No. 143) strewn around the
bottom. Heat in the oven for five minutes; then pour one
tablespoonful of hot montglas sauce (No. 213) over each. Serve on a
dish with a folded napkin.
616. Stewed Sweetbreads à la Catalan.
—Cut four blanched sweetbreads (No. 601) into slices; put them in a
sautoire with half a gill of sweet oil, one tablespoonful of salt, a
teaspoonful of pepper, two well-hashed shallots, and half a sliced
green pepper. Reduce to a good golden color for about six minutes,
and add two peeled tomatoes cut into pieces, one gill of Espagnole
sauce (No. 151), and a crushed clove of garlic. Cook for ten minutes;
arrange on a hot dish, and serve.
617. Sweetbreads Broiled à la Colbert.—Cut in two each of
three fine blanched sweetbreads as in No. 601. Season them with
one pinch of salt and half a pinch of pepper, and pour one
tablespoonful of sweet oil over them; mix them in well, and then
broil them on a brisk fire for five minutes on each side. Dress on a
hot dish, and serve with half a pint of hot Colbert sauce (No. 190).
618. Sweetbreads Braised à la Pompadour.—Braise the
sweetbreads exactly as for No. 602. Serve with half a pint of hot
Béarnaise sauce (No. 166), two truffles cut in small square pieces;
arrange six artichoke-bottoms on the sauce, place a sweetbread on
each artichoke, with a thin slice of truffle on top of each, and serve.
619. Sweetbread Croquettes, Périgueux Sauce.—Prepare six
sweetbread croquettes (No. 276), and serve them on a dish with a
folded napkin. Serve half a pint of Périgueux sauce (No. 191),
separate.
620. Sweetbread Croquettes with Peas.—The same as for
No. 619, adding half a pint of cooked peas, with a gill of Madeira
sauce (No. 185), cooked together for two minutes. Pour it on the
dish; place the croquettes over it, and serve.
621. Coquilles of Sweetbreads à la Dreux.—Cut four
blanched sweetbreads (No. 601) into small slices, and stew them in
a saucepan with half an ounce of good butter, half a glassful of
white wine, and three tablespoonfuls of mushroom liquor. Reduce
them for ten minutes, then add a gill of velouté sauce (No. 152), six
minced mushrooms, and two truffles cut the same. Season with half
a tablespoonful of salt, a scant teaspoonful of pepper, and half a
teaspoonful of nutmeg, and finish by adding two tablespoonfuls of
good cream, or half an ounce of good butter. Fill six silver table-
shells with this; sprinkle them with fresh bread-crumbs; pour a few
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