The Franco-American Cookery Book; Or, How to Live Well And Wisely Every Day in the Year ..

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— Take a white and fat loin of veal with the kidney attached ; saw off the spine and remove what is left of the hip-bone, season with salt and pepper ; tie up the flap over the kidney, put in a buttered sautoir with a glass of water, and bits of butter on top ; cover with a buttered paper, and cook in a moderate oven for nearly two hours, basting occasionally with the gravy ; drain, untie, place on a dish, add a little broth to the sautoir, skim the fat, reduce to a demi-glaze sauce, strain ove...r the veal, and serve.
Rice Croquettes with Currants. — Cook a pound of rice as di- rected for croquettes [No. 264], with the addition of six ounces of picked dry currants ; fry, and serve with a lemon sauce in a sauce- bowl.
COOKERY BOOK. 479 No. 292.
Friday, October 19. — Bill of fare for eight persons : Soup: Bisque of crayfish.
Baked smelts a la Mantoue ; Potato balls a la Rouennaise.
Ribs of beef a la bourgeoise ; Brussels sprouts a 1' Espagnole.
Roast black-birds on toast ; Escarole ami celery salad.


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