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28. Grande.
Take three or four slices from the under
part of a knuckle
of veal, and put them into a large stew-pan,
with two ladle-
fuls of consommé (p. 77) ; set on a fierce
fire, skimming as
much as possible, and with a cloth wipe away
all that adheres
to the inside of the stew-pan. When the consommé
is re-
ducked; prick the slices with a knife to let
out the gravy ;
then set the stew-pan on a small fire, that the
meat and
glaze may adhere together, and as soon as the
latter is of
a clear light colour, take it off; leave it covered
for .ten
minutes, then fill it with rich stock, in which
are four large
carrots and three onions; let it boil slowly
for two hours.
In the meantime put the knuckle into a saucepan
with.
four or five carrots, as many onions (one stuck
with cloves),
and two ladlefuls of consommé: Set it
on a brisk fire, that
the liquor may reduce to a jelly ; as soon as
this jelly begins
to take colour, pour on it the liquor from the
other saucepan,
to dissolve the jelly gradually ; then make it
boil. Dilute
some. browning with this liquor, and add it to
the meat
with some champignons, a bunch of parsley, scallions,
and
two bay-leaves; skim it when it begins to boil,
and again
when the browning is added ; put in more consommé
or
browning, according as it is too thick or too
thin.
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