IN THE KITCHEN.

Auckland Star, Volume LX, Issue 164, 13 July 1929, Page 4 (Supplement)

IN THE KITCHEN.

FRENCH DISHE& i

HOW TO USE VEAL.

Veal a la Bourgeoise.

If you want to make this very g do it with veal cutlet; but for an ordi-' nary dish an inferior cut will do * e ll provided that it is all in one nice, tkick slice, with little, if any, bone. Melt two tablespoons good dripping in a stewpan. Fry in it a piece of veal weighing from 2 to 3ib. Turn it Eo that it is nicely coloured on both eides Take out the veal, and add 1 dessertspoon flour into the fat; then add 1 teacup water, and stir all till the m Uce thickens. Add 1 saltspoon salt, a dash of pepper A saltspoon mixed, spiee 6 carrots (peeled and diced), 12 onions (peeled, but left whole). • Stir them all up well in the s*u ce Return the meat to the middle of the pan. Cover the pan, and simmer slowly for hours. Serve the meat in one whole piece in the centre of the dish. Arrange the carrots and onions round! Strain the sauce, to remove the pie W g of any onions that may have cooked to bits, and pour it over the meat.

When peas are cheap, a handful of nice green peas, boiled separately, and mixed into the sauce after the meat has been taken out, add greatly to the prettinesa of the dish. Calves' Liver a la Bourgeoiae. - Cook it exactly as directed for veal a la bourgeoise, except that it ought t« be fried in butter, not dripping. And if you have a spoonful or two of red wine to add to the sauce just before serving, so much the better. The liver has such a strong taste that it can do with the wine to balance it. Veal en Casserole. This ought to be cooked in a copper stewpan. But if you have not got one use iron.

Take about 21b good stewing wal, without bones. Fry it on both sides in 2 tablespoons lard or bacon dripping. When it is nicely, but not darkly, browned on both sides, add 1 teaspoon cold water. Let it colour a little more, and then add 1 tablespoon cold water. Keep on adding water, 1 tablespoon at a time, with pauses between each, till you have added rather less than |pt. Add pepper, salt, and a bay leaf. Cover the pan, and let it simmer gently for 2 hours, turning the meat from time to time. Serve it whole, and strain the gravy over it.

A French cook will very often roll up 1 tablespoon butter with 1 teaspoon chopped parsley and a drop or two of vinegar, and lay it at the centre of the meat, just before sending the dish to table. It melts and runs all over the meat, making a kind of extra sauce, which, though nice for those who like rich things, cannot be considered in any way necessary. Blanquette Brune. This is an absurd name, 'because, naturally, a blanquette must be white. But .the dish is very good indeed. You can make it with green peas or mushrooms, according to time of year.

Take 21b breast of veal, cutting it up into pieces as for a stew, and leaving the bones in it. Fry it in a stewpan in 3 tablespoons butter. Add 1 wineglass water, 1 wineglass red wine, a dozen little onions, peeled, and about the same bulk of shelled peas or peeled mushrooms. Season well with salt and pepper, and simmer gently for 2 hours. Take out the meat, and arrange K *t the centre of a dish. Thicken the gravy with 1 teaspoon cornflour smoothed in a little cold water. As soon as it has thickened up pour it over and round the meat, letting the vegetables go just where they like. I This recipe reads very much like the j first one, but, as a matter of fact, the taste is very different, owing to the cooking in wine, which makes the blani quette brune seem perfectly different. If you don't care to use wine, the best substitute that I know. of is 2 tablespoons current jelly and the juice of 1 large lemon. A teetotal cook once informed me that the juice of a sour orange is just as good in cooking as a glass of white wine. An illusion! But the jelly and lemon are a quite presentable substitute for claret. French Grilled Cutlets. Grill your little cutlets on a gentle fire till they are tinted but not toD much browned. Do not hurry them._ It is necessary that they should have time to cook right through. Allow 1 teaspoon butter for each cutlet. Melt the butter in a small pan, add the juice of a lemon and a little chopped parsley. Pour all over the cutlets, and serve very hot indeed.

Cutlets aux Fines Herbes. For tills you must use a fire-proof dish which can go into the oven. Melt in it enough butter to cover the bottora, lay the cutlets in it, and let them brown in the oven, turning them often. When they are well browned, add i glass white wine (or water, but it is not so nice), salt, pepper, 1 tablespoon each of chopped parsley aud grated onion, 1 teaspoon chopped sweet herbs. Let all cook for A hour more in a moderate oven. Keep turning the cutlets every few minutes. Serve them in the dish in which they are cooked. Salade of Cold Veal.

Take the remains of a roast of veal, and cut it into very tliin slices, without skin or fat. Arrange them in a single laver on a dish. Mix 2 tablespoons oil with 3 tablespoons vinegar, and pour over them. Let the meat soak at least 2 hours; and longer if possible. Then drain it out, arrange the slices prettily on a dish, and garnish them with hardboiled egg.

In a small basin mix 1 tablespoon mustard, 1 tablespoon anchovy sauce, 1 tablespoon vinegar, 3 tablespoons olive oil, pepper. Taste, and add salt if it « wanted (that depends on the quality of the anchovy sanee). Stir up very well indeed, and pour the dressing over the salade.

This is a very delicious dish which, in France, is often served as the cold meat

course at a formal luncheon. French Liver and Bacon. It is such a delicate and tempting little dish that you would hardly know it f° r any relation of the English liver and bacon.

Take the remains of cold cooked liver, no matter how it has been cooked, so long as you can scrape it free from sauce or any other dressing. Cut it into tiny pieces, not larger than the first twtf joints of your little finger. Cut f bacon into pieces the same size. Thread them alternately on a skewer. Dip them in olive oil when the skewer is full, and then in white crumbs, and grill them very crisp and brown before a quick fir®' Sometimes they are served on the skewers, and sometimes slipped off and piled on a hot dish. Just before sending them to table sprinkle with a little very fine and dry salt.