Carlsbad sauce.

Souffle a la is composed of minced or pounded

Bourgeoise veal in a rich white sauce, covered with a savoury meringue and browned; dressed in a souffle' dish.

Tendrons de veau à la Naples are the tendons, or gristly part of the breast, cut in pieces, stewed, and served in a Soubise sauce with cheese.

Tendrons de veau

à la noble dame are small pieces coated with a white sauce, dipped in batter and fried. Dressed with fried watercress in the centre, and a cream sauce.

à la Poulette are cooked in a white sauce with onions, mushrooms, and herbs.

à la Russe are fried, and served with horseradish sauce.

à la Toulouse are stewed in white sauce with mushrooms.

aux épinards are braised and glazed, and served with dressed spinach.

aux petits pois are stewed with peas, etc.

en kari are curried; served with a slice of fried bacon between each piece, and with rice in the centre.

en Mayonnaise are served cold in Mayonnaise sauce, with pickled onions and gherkins.

frits are soaked in vinegar and water, and fried. Timbale a is a mould of minced veal or veal l' Indienne forcemeat, served with Indian sauce, and garnished with Indian pickles. Timbale a la is a case of pastry, filled with veal

Talleyrand forcemeat and tongue. Made in a case of fried bread, it is called Croustade a la Talleyrand.

Calves' Brains are dressed as - Cervelles de veau à la Polonaise, cut in dice, dressed with a cream sauce in a border of rice with chopped truffles, and served with tomato sauce. à la Provencale, cooked in stock with wine, oil, herbs, and garlic, and served in the sauce. à la Ravigote, boiled, cut in slices, and arranged in a circle, with Ravigote sauce.

Cervelles de veau en caisses au cut in small slices and baked in gratin, paper cases with a white sauce, with breadcrumbs on the top. Croustades de cer- is the same preparation dressed in velles little cases of pastry or fried bread. Croquettes de cer- are croquettes of brains with bread-velles crumbs, milk, eggs, etc, breadcrumbed and fried. Fritot de cervelles are fritters made of pieces of the brains soaked in vinegar, dipped in batter, and fried. Vol-au-vent de cer- is a vol-au-vent of brains with velles a la creme Bechamel sauce and mushrooms.

They are also served with Matelote, black butter, or other sauce, and take their name from it.

Calves' Ears dressed as - Oreilles de veau aux champignons are boiled, and served in a brown sauce with yolks of eggs and mushrooms.

en marinade are cut in strips, steeped in seasoned vinegar, dipped in batter, and fried; served with tomato sauce.

farcies are stuffed with forcemeat, breadcrumbed and fried, and served with gravy.

Calves' Feet as - Pieds de veau

à la bourgeoise are stewed with bacon, veal, carrots, and onions, and served in the sauce with the vegetables and meats.

à la Tartare are breadcrumbed and broiled, and served in Tartare sauce.

aux tomates are boiled, and dressed in tomato sauce.

Pieds de veau en friture, or en are small pieces steeped in vinegar marinade and water, dipped in batter, and fried. en hoche-pot are stewed in brown sauce with bacon and vegetables.

Calf's Head for an entree is boned, boiled, and cut in pieces. It is dressed as Tête de veau

à la Hollandaise, with Hollandaise sauce.

à la Naples, in white sauce with grated cheese, in a border of savoury tomato rice, garnished with olives and pickled gherkins.

à la paillette, in white sauce with yolks of eggs, onions, and mushrooms.

à la Sainte-Mene- the pieces coated with a white sauce, hould, breadcrumbed, sprinkled with melted butter, and browned.

Turban de tête de is slices of calf's head dressed in a veau à la Maître crown, and served with Maître d'hôtel d'hôtel sauce.

Calfs Kidney is served as - Rognon de veau

à la Nivernaise, stewed and served with carrots and turnips cut in small shapes.

à la Tuileries, minced with bacon, and served in a parsley sauce, with a border of puree of mushrooms, garnished with potato straws.

à la Turque, stewed with rice.

en caisses, small round slices in brown sauce with chopped shallots, mushrooms, etc., baked in paper cases, the tops sprinkled with breadcrumbs.

saute, minced, and saute with butter, wine, brown sauce, etc.

Calf's Liver cut in slices is dressed as - Foie de veau à I'Anglaise, saute, and served with slices of or au lard, bacon.

à l' Italienne, cooked with oil, wine, bacon, mushrooms and herbs, and served in the sauce.

à la Lyonnaise, served in a brown sauce with chopped onions. à la Perigueux, larded with pieces' of truffle, braised, and served with truffle sauce.

Côtelettes de foie à are cutlet moulds of liver forcemeat, la Valentine served cold on an aspic border, with a compote of French plums stewed in claret in the centre.

Pain de foie de veau is a steamed mould of liver forcemeat, served with thin brown sauce.

Cooked with bacon and a few vegetables and herbs, pounded and passed through a sieve, it is used, with the addition of truffles, as a substitute for foie gras. It may be dressed in croustades, bouchées, and in a variety of ways.

Calf's Sweetbreads dressed as - Ris de veau à I'Anglaise are breadcrumbed and roasted, and served with gravy.

à la Constance are larded with strips of truffle and tongue, braised, and served with white sauce, garnished with braised olives, and little heaps of chopped truffle and tongue.

à la Dauphine are larded and braised, and served with a puree of sorrel.

à l' Espagnole are larded, braised in stock with veal, bacon, onions and herbs, and served in the sauce.

Ris de veau

à la Métropole are braised and glazed, cut in slices, coated with a red sauce and then with cheese cream, browned, and served on a rice border with a ragoût of mushrooms, olives, and truffles in the centre.

à la Montpensier are larded and braised, and served with rice, and a white sauce with truffles or mushrooms.

à la Provencale are braised in stock with bacon and garlic, and served in the sauce. Shallots may be used instead of garlic.

à la St. Cloud are larded and braised, and served with truffles and tomato sauce.

à la Toulouse are larded and braised, and served with a Toulouse garnish, or a white sauce with mushrooms and quenelles.

à la Villeroi are slices coated with Allemande sauce, breadcrumbed and fried; served with a white sauce and any dressed vegetable.

en caisses are small round slices in brown or white sauce with chopped mushrooms, baked in paper cases, sprinkled with breadcrumbs.

en chaudfroid are braised, cut in slices, masked with white sauce and aspic, and served cold on an aspic border, with a vegetable macédoine in the centre, seasoned with oil and vinegar.

en fricandeau are larded, braised, and glazed; served on a puree of spinach or tomato.

frits are dipped in batter and fried; served with tomato sauce.

Ris de veau piques a la are larded, braised, and glazed, cut in

Turque halves and dressed on a border of forcemeat, with rice in the centre, and supreme sauce over the rice. piques aux truffes are larded, braised, and served with truffle sauce. Jardinière or Financière sauce, dressed peas, or cucumber may be substituted for the truffle sauce, altering the name according to the sauce or vegetable with which they are served. Blanquette de ris de is composed of round slices of sweet-veau aux truffes bread cooked with slices of truffles in white sauce with cream and yolks of eggs; garnished with fried croûtons of bread.

Côtelettes de ris de are slices of sweetbread, or cutlet veau shapes of minced sweetbread with white sauce, breadcrumbed and fried. They are served with plain gravy, or with a white sauce. Served with Indian sauce, they are a l'Indienne. Croustades de ris are pastry cases filled with sweet-de veau bread in white sauce with chopped truffles or mushrooms. Escalopes de ris de veau

à la Princesse are slices of sweetbread set in aspic, garnished with slices of truffles, and served with asparagus points and Mayonnaise sauce. au suprême are saute slices served with supreme sauce. aux champignons are served with mushroom sauce. Hâtelettes de ris are larded slices of sweetbread, de veau roasted and served on little skewers. Petites caisses à are little pastry cases filled with la St. Clair sweetbread, cut in dice, in white sauce, garnished with little balls of cucumber.

Petites caisses à are little cases filled with sweetbread la Whitstable in Mayonnaise sauce with oysters, and garnished with chopped truffles. Souffle glace des is an iced souffle of sweetbread, foie Rois gras, and truffles, cut in dice, with oysters, whipped cream, and aspic. Vol-au-vent à la is a vol-au-vent case filled with a Toulouse Toulouse garnish, or with a preparation of sweetbread and mushrooms in white sauce.

Calf's Tail, cut in pieces and boiled, is served as Queue de veau

à la Bretonne, with a puree of turnips, and white sauce with chopped herbs.

à la Fermière, dressed in a brown sauce with onions and mushrooms.

à la Madras, dressed in a curry sauce with sultanas and chutney, and served with rice.

en Blanquette, in a white sauce with yolks of eggs and chopped parsley.

Calf's Tongue as Langue de veau

à la jardinière is stewed in white stock, cut in oval slices, glazed, and served with a Jardinière garnish.

à la Milanaise is stewed, cut in slices, and served with macaroni, and a white sauce with grated cheese.

à la Provencale is cut in slices, and served cold with

Mayonnaise sauce flavoured with shallots or garlic, and garnished with gherkins, olives, and aspic.

à la Russe is served with horseradish sauce.

sauce tomates is larded, stewed, cut in two, and served in tomato sauce. It is also served with Mushroom, Ravigote, or Piquante sauce.