salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it
with some mushrooms and a little madeira. Put the mushrooms and sauce on
each slice and sprinkle chopped parsley over all.

This can also be done with _fines herbes_, mushrooms, chervil and
parsley, chopped before cooking them in the butter.



BLANQUETTE OF VEAL

Take your veal, which need not be from the fillet or the best cuts. Cut
it into pieces about an inch long and add a little water when putting it
into the pan; salt, pepper and a little nutmeg, and let it simmer for two
hours. When tender, stir in the juice of half a lemon, and then bind the
sauce with the yolk of an egg, or, in default of that, with a little
flour. Serve immediately. You will find that when you wish to bind a
sauce at the last minute, egg powder will serve very well.

[_V. Verachtert_.]



VEAL CAKE, EXCELLENT FOR SUPPER

Take some chopped veal and with it an equal quantity of chopped beef, and
one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with
a raw egg, adding salt and pepper, and, if wished, some blanched and
chopped almonds. (Put a large piece of butter both above and below.)
Shape the meat into the form of a loaf and put it in a dish, with a large