Veal

Sweetbreads à la financière from Erken's Big Cookbook (1914): glazed sweetbreads on croutons with tongue, olives, mushroom and small veal meatballs.

Sweetbreads à la moderne from Erken's Big Cookbook (1914): sliced sweetbreads warmed in cream in a water bath, thickened with egg yolks and sherry.

Sweetbreads with spinach from Erken's Big Cookbook (1914): sweetbreads simmered in stock, sliced on creamed spinach or sorrel with a cream sauce.

Sweetbread ragout from Erken's Big Cookbook (1914): sweetbreads in a stock sauce thickened with egg yolk, with Madeira, truffle, mushroom and crayfish.

Steamed veal leg with truffle sauce from Erken's Big Cookbook (1914): larded leg steamed 2–3 hours with root vegetables and served with truffle sauce.

Stuffed breast of veal from Erken's Big Cookbook (1914): veal breast filled with meat or fish forcemeat, rolled and cooked, with shrimp or tomato sauce.

Stuffed calf's head (tête de veau farcie) from Erken's Big Cookbook (1914): boiled, boned head filled with ham, egg and parsley, rolled and pressed cold.

Mock turtle I from Erken's Big Cookbook (1914): boiled calf's head in a brown Madeira sauce with meatballs and fish balls, served with eggs.

Mock turtle II from Erken's Big Cookbook (1914): finer version: calf's head in wine stock with mushrooms, truffle, olives and brain dumplings.

Mock veal chickens from Erken's Big Cookbook (1914): veal rolls filled with parsley butter, browned and simmered in cream and stock.

Breaded veal breast from Erken's Big Cookbook (1914): veal breast boiled tender, breaded and browned in butter, served with browned butter and stock.

Cold veal chops à la reine from Erken's Big Cookbook (1914): cooked chops glazed with meat aspic, garnished with truffle and mushrooms, served on lettuce.

Veal in cabbage from Erken's Big Cookbook (1914): veal floured and browned in butter, layered with blanched cabbage and simmered about 2 hours.

Veal in curry from Erken's Big Cookbook (1914): boiled breast or shoulder of veal in a light curry sauce made from the stock, with rice.

Veal cooked like ptarmigan from Erken's Big Cookbook (1914): shoulder of veal larded with pork, browned and braised in milk and water, cream sauce.

Veal sweetbread à la Richelieu from Erken's Big Cookbook (1914): cold sweetbread slices with horseradish butter and tongue on mayonnaise salad.

Veal sweetbread in puff pastry from Erken's Big Cookbook (1914): a pastry case with Italian salad, sweetbread, horseradish butter and tongue.

Veal sweetbread with tomatoes from Erken's Big Cookbook (1914): sweetbread in a bouillon sauce with celeriac, set over fried tomatoes and baked.

Veal loaf from Erken's Big Cookbook (1914): ground veal and pork rolled with marrow, browned and braised in stock and cream, with tomato sauce.

Veal fricandeau from Erken's Big Cookbook (1914): round cakes of veal leg, larded and browned, repeatedly glazed in the oven and served hot or cold.

Veal fricandeau à la Talleyrand from Erken's Big Cookbook (1914): veal leg braised on roots, glazed in the oven, with tartlets and tomato sauce.

Veal fricandeau à la Talleyrand from Erken's Big Cookbook (1914): veal braised in stock, glazed in the oven and served on salad with filled tartlets.

Veal fricassee from Erken's Big Cookbook (1914): veal shoulder or breast simmered tender, then warmed in a light sauce with parsley and vegetables.

Calf's heart and tongue in brown sauce from Erken's Big Cookbook (1914): boiled heart and tongue with sherry and peas, served in croustades.

Calf's head with tomato sauce from Erken's Big Cookbook (1914): boiled head cut in squares, warmed in tomato sauce with fish balls, meatballs and olives.

Veal cakes from Erken's Big Cookbook (1914): ground veal worked with butter, white bread and spices, fried as cakes, served with creamed vegetables.

Veal patties from Erken's Big Cookbook (1914): ground veal shoulder mixed with sausage meat, shaped into cakes, breaded and fried light brown in butter.

Veal and kidney pudding from Erken's Big Cookbook (1914): veal and kidneys in an anchovy-sherry sauce, topped with cheese and cooked in a water bath.

Veal chop from Erken's Big Cookbook (1914): chops from the veal rack fried in hot butter, served with the pan butter cooked down with veal stock.

Veal chops with mushrooms from Erken's Big Cookbook (1914): chops breaded in egg white and truffle, fried in butter, with mushroom purée.

Veal chops à la Victoria from Erken's Big Cookbook (1914): chops larded with pork and tongue, simmered in sherry, with mashed potato and peas.

Veal chops en cocotte from Erken's Big Cookbook (1914): chops slowly baked in the oven with butter, onion and diced potato, served in the pot.

Veal chops en papillote from Erken's Big Cookbook (1914): chops browned in butter, topped with onion, mushroom and parsley, wrapped in paper and baked.

Veal chops with macaroni from Erken's Big Cookbook (1914): chops breaded in egg, rusk and grated cheese, served with a macaroni ragout with ham and tongue.

Veal ragout (blanquette de veau) from Erken's Big Cookbook (1914): breast of veal boiled tender and served in a light sauce of egg yolk, cream and lemon.

Veal roulades I from Erken's Big Cookbook (1914): veal slices filled with forcemeat and celeriac, browned and simmered, served with brown cream sauce.

Veal roulades II from Erken's Big Cookbook (1914): veal slices filled with fowl or game forcemeat, fried slowly in butter, with mushroom sauce.

Erken's saddle of veal (selle de veau) from 1914: marinated in wine, browned and braised covered, the fillets carved and laid back on the bone.

Larded saddle of veal à la jardinière roasted basted with cream and stock, carved and laid back on the bone, with glazed onions, cauliflower and peas.

Saddle of veal à la Rossini from Erken's Big Cookbook (1914): veal larded with truffle, roasted, glazed with its own juices, with foie gras macaroni.

Saddle of veal à la russe from Erken's Big Cookbook (1914): roast veal with creamed mushroom between the slices, covered with crayfish-butter cream sauce.

Saddle of veal à la Villeroy from Erken's Big Cookbook (1914): roast veal rebuilt on the bone with onion sauce, coated in cheese batter and gratinéed.

Saddle of veal à la milanaise: larded saddle roasted in bouillon, filled with macaroni, cream and truffle, covered with a Swiss cheese and Parmesan sauce.

Larded saddle of veal with truffles (selle de veau aux truffes): browned, roasted basted with bouillon and wine, truffle between slices, truffle sauce.

Erken's roast veal from leg of veal, three ways: oven-roasted under a flour paste, browned hard with water and milk, or braised in a pot with cream sauce.

Breaded calf's tongue from Erken's Big Cookbook (1914): tongues simmered tender, breaded in egg and rusk, fried golden, with brown or tomato sauce.

Calf's tongues à la Clermont from Erken's Big Cookbook (1914): boiled tongue cut in diagonal slices and warmed in a brown sauce with celeriac and mushroom.

Boiled calf's head from Erken's Big Cookbook (1914): whole head simmered about 3 hours with root vegetables, served with wine or ravigote sauce.

Grilled sweetbreads from Erken's Big Cookbook (1914): pre-cooked sweetbreads pressed flat, breaded and deep-fried, with béarnaise or tartar sauce.

Small veal fricandeaux from Erken's Big Cookbook (1914): veal slices larded with pork, fried in browned butter, with cream sauce and fried tomatoes.

Larded veal cutlets from Erken's Big Cookbook (1914): cutlets larded with truffle and tongue, braised in Madeira, with peas and a mushroom sauce.

Wiener schnitzel from Erken's Big Cookbook (1914): veal slices breaded in egg and rusk, fried in browned butter, with lemon, anchovy and capers.