VEAL CUTLETS WITH MADEIRA SAUCE

are garnished with potatoes and mushrooms, and the sauce is made of demi-
glaze and madeira, worked up with butter, pepper, salt and chopped
parsley.



GRENADINS OF VEAL

Cut your veal into fairly thick cutlets, lard them with fat bacon, and
braise them in the oven, with salt, pepper and butter. Dish up, and rinse
the pot with a little stock, and pour it on the meat ready to serve.



CALF'S LIVER A LA BOURGEOISE

Take a calf's liver, lard it with fat bacon, braise it with the
_bourgeoise_ garnish--carrots and turnips. After it is cooked and
dished, stir some demi-glaze into the sauce, pour it on to the meat and
garnish with potatoes _chateau_.



VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE

Take some slices of loin of veal, fry them in butter, with pepper and