VEAL A LA MILANAISE

Egg and breadcrumb some thick slices of veal; fry and garnish with boiled
macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in
Julienne strips, pepper, salt, and a little tomato sauce. Mix all
these well together, and serve very hot.



STUFFED VEAL LIVER, OR LIVER A LA PANIER D'OR

The _Panier d'Or_ is a hotel in Bruges, much frequented before the
war by the English.

Take the yolk of a hard-boiled egg, a bit of bread the same size, and
crumble them together; rub in some chopped parsley and onion and moisten
it with gravy or with milk; season highly with salt, cayenne, and a
little vinegar or mustard. Take your liver, if possible in one rather
large flat slice. Make deep cuts in it, parallel to each other, and lying
closely together. Press your stuffing into these cuts. Put a bit of
butter the size of a walnut into a pan, or fireproof dish. Take your
liver and tie it round with a slice of fat bacon or fat pork. Lay it in
the dish and let it cook for an hour in a moderate oven. When done,
remove the slice of bacon, if there is any left, and serve the liver in
its own juice.