792.—VEAL OLIVES, FRENCH STYLE. (Fr.—Olives de Veau à la Française.)
Ingredients.—1½ lb. of fillet of veal, a few strips of larding bacon, ½ a lb. of pork sausage meat, 2½ ozs. of butter, 1 oz. of flour, 1 pint of good stock, 1 onion, 1 carrot, ½ a small turnip, 2 strips of celery, 6 peppercorns, 2 cloves, a bouquet-garni (parsley, thyme, bay-leaf), meat glaze, a teaspoonful of lemon-juice, 1 tablespoonful of coarsely-chopped gherkins, salt and pepper.
Method.—Cut the meat into thin slices about 4 inches long and 3 inches wide, and lard them on one side with strips of bacon, 1¼ inches long and about ⅛ of an inch wide. On the side not larded spread a thin layer of sausage meat, roll up tightly, and fasten securely with twine. Melt 1½ ozs. of butter in a stewpan, and fry the olives until the entire surface is lightly browned. When sufficiently fried, remove them to a plate, put in the peppercorns, cloves, bouquet-garni, the vegetables sliced, fry 10 minutes, then three quarters cover the vegetables with stock, and add the rest as that in the stewpan boils away. Place the olives on the top of the vegetables, cover with a buttered paper, put on the lid, and braise either on the stove or in the oven for nearly 1 hour. When tender, take them out of the stewpan, put them in a hot oven for a few minutes to brown and crisp the bacon, remove the strings, and brush over with glaze. Have ready the roux, or thickening, made by frying the remaining oz. of butter and the flour together until brown, strain the liquor from the stewpan on to it, stir and boil until smooth, season to taste, and simmer for a few minutes. Dish the olives in a straight row on a foundation of mashed potato; add the lemon-juice and gherkins to the sauce, season to taste, and pour the sauce round the dish.
Time.—From 2¼ to 2½ hours. Average Cost, 3s. Sufficient for 6 or 7 persons.
793.—VEAL OLIVES. (Fr.—Olives de Veau.) (Another way.)
Ingredients.—An equal number of thin slices of cold veal and raw bacon, veal forcemeat (see Forcemeats), 1½ ozs. of butter, 1½ ozs. of flour, 1 small onion sliced, ½ a small carrot sliced, 6 peppercorns, 2 cloves.
Method.—Put the bones and trimmings of the meat into a stewpan, cover with cold water, and boil gently for at least 2 hours, then strain, and season to taste. Melt the butter in a stew-pan, fry the vegetables slightly, add the flour and cook until brown, then put in the peppercorns, cloves, salt to taste, 1 pint of the stock, and stir until it boils. The slices of meat must be thin, about 4 inches long and 3 inches wide; spread on each a little forcemeat, roll up
