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 ABATIS *

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 (or Marrow bones of Ox or Calves)

(Treat the Amourettes same as CERVELLES  - Brain)

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ENTRÉES  OFFAL or Variety Meats

 ANDOUILLES * & ANDOUILLETTES *  CHITTERLINGS

Andouillette de Troyes

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ENTRÉES  OFFAL or Variety Meats

  BOUDINS BLANCS * & NOIRS *   BLACK & WHITE PUDDINGS

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ENTRÉES  OFFAL or Variety Meats

 PREPARATION

Large quenelles : 

made with chicken forcement , stuffed with salpicon , poached , egg and bread crumbs tossed in clarified butter and fried in deep fat .

__Stuff with salpicon of mushrooms , mixed with Allemande sauce , fried in clarified butter , dress in a circle , garnish with cockcombs dipped in butter and fried , served with tomato sauce .  

__Stuff with salpicon of tongues , mixed with half-glaze , fried in butter , dished up alternately with sliced of tongue  . Serve Ecossaise sauce mixed with Mirepoix .

__Same Preparation as above.

( on the side) : Sauce Suprême , with julienne of tongue added .

__Dip the quenelles in egg and roll them in chopped truffles , fry in butter . dish up and garnish center with mushroom puree , serve with Suprême sauce .  

__Stuff with salpicon of truffles , chicken and mushrooms , fry and serve with Périgueux sauce .  

__Stuff with Soubise puree , prepare sauce same way as Richelieu ▲ , serve with Soubise sauce .

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ENTRÉES  OFFAL or Variety Meats

Calves' Brain

__(See preparation in ENTREES VOLANTES ) . Salpicon made of truffles , brains and mushrooms , mixed with Allemande sauce , shaped in small squares , dip in batter and fry in deep fat  .  Serve with Périgueux sauce .  

__Salpicon of cèpes or mushrooms , truffles , brains , mixed with Espagnole sauce , shape them , wrap in a thin unsweetened pancake , dipped in batter and fried  .  Serve with Herb sauce .   

__Prepared same as above , wrapped in pig's caul , dip in batter and fried  .  Served with Duxelles sauce . 

__Egg and bread crumb the brains , fry in deep fat  . Serve with tomato sauce , and fried parsley leaves .

__In dariole moulds , decorate the inside with tongues , then place forcemeat round the inside , fill the interior with salpicon of tongues and brains mixed with Suprême sauce , then cover wit forcemeat , poached and dish up with Ecossaise sauce .

__In dariole moulds , line the inside with cooked macaronis , garnish interior with with salpicon of mushrooms and brains , mixed with tomato half-glaze , cover with forcemeat , poach  .  Served with tomato sauce and half-glaze .   Finish same as Ecossaise .

__In oval moulds , buttered and sprinkled with chopped parsley , coated with chicken forcemeat , garnish with salpicon of brains and truffles mixed with Supreme sauce . Finish same as Ecossaise ▲  .  Serve with Soubise sauce mixed with cream .  

__In scallops , covered with Villeroy sauce , egg and bread crumbs , fry in deep fat  .  Served with Périgueux sauce .Escaloper  .

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ENTRÉES  OFFAL or Variety Meats

__(See preparation in ENTREES VOLANTES )

Made with liver cut in squares . mushrooms , and blanched salted pork , cover with a well thickened Duxelles , egg and bread crumbs , grilled , serve with either Duxelles , Italienne , Beurre Maitre d'Hotel sauce .

 Fines herbes :

__Cut in slices , fry in butter , serve with Parsley sauce .

__In slices fried in oil , served with Italienne sauce .

__Same as ITALIENNE ▲

Serve with Provençale sauce .

__Larded , season same way as BOEUF A LA MODE , cover with Duxelles , wrapped in a paste , same as COULIBIAC ( salmon)  cook in the oven , basting with Half-glaze , put through hole made in the paste , serve with Madeira sauce .

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ENTRÉES  OFFAL or Variety Meats

 CCOOKING PROCESS

( Cook in blanc  , serve well done and very hot )

__Cut in pieces , egg and bread crumbs , fry in deep fat , serve with Devil sauce .

__Dress in timbale , serve Ravigote sauce .

__Dress in timbale , serve with Vinaigrette sauce .

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ENTRÉES  OFFAL or Variety Meats

  GAYETTES OU CAILLETTES *   FAGGOTS

 Abomasum digestive organ is the most developed in the newborn ruminant  .  It is so named because the power of the newborn is mainly composed of milk, and therefore gives degradation curds.  When feeding the calf (or other small animals) is depleted milk, curd becomes relatively less developed in favor of pre-ruminant stomachs.

 From the abomasum, rennet is produced which is used to make cheese.

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ENTRÉES  OFFAL or Variety Meats

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ENTRÉES  OFFAL or Variety Meats

Braised Pig's ear

__Caves' ears  .  Blanch , braise in Madeira , cutin shreds , dip in batter and fry deep fat  .  Serve with tomato sauce  and fried parsley .

__Calves' ears  .  Blanch , braise , cut in halves lengthways , spread with mustard , butter and crumbs , grilled , serve with Diable sauce .

__Pigs' ears  .  Blanch , Poach in salt water , garnish with braised cabbage  , choucroute or any vegetable purée

__(Pork)  Cook as above , remove the meat part , chop and simmer in Madeira sauce , cool , mix with sausage meat and chopped parsley , shape in small balls , place the balls on the other part of the ears , wrap in pig's caul and grill  .  Serve with Madeira sauce .

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ENTRÉES  OFFAL or Variety Meats

__Cut in squares , butter and crumbs , grill  .  Serve with Rémoulade sauce .

 Poulette :

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ENTRÉES  OFFAL or Variety Meats

 PIEDS  (11)   FEET

Mutton  ,  Pork  ,  Veal

COKING PROCESS

Are cooked in a blanc , with the exception of pork feet which are cooked in an Aromates stock .

Pig's feet

__(Veal ) Blanch , braise , cut in small dice , mix with reduced Duxelles with minced mushrooms added , cool , divide in squares , wrap in pig's caul , cook in oven  .  Serve Half-glaze .

__(Veal or Mutton)  Blanch , cook in a blanc , bone , egg and bread crumbs , fry in deep fat , serve with tomato sauce and fried parsley .

Braised Pig's feet

__(Veal and Mutton)  Cook , roll in butter and crumbs , grill , serve with Diable sauce .

Calves' foot

__(Pork)   Braise , bone , cur in small cubes , add truffles in dice , thicken with braising stock , cool , divide in small balls , wrap in pork forcemeat , mix with chopped truffles , and place in pig's caul  .  Cook in butter , dress in a circle , serve with Madeira sauce .

__Blanch , cooked in a blanc , serve very hot with Vinaigrette sauce separate ..

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ENTRÉES  OFFAL or Variety Meats

Section of Oxtail

__In sectiions , braise with brown stock and white wine , place in a cocotte , and add the braising stock , strain and thicken  .  Serve with chestnut puree

__Large Ox-tail , boned without spoiling the meat , stuff with forcemeat made of lean beef and fat bacon , bread crumbs soaked in milk , then well pressed , eggs , chopped truffles , salt and spices , wrap same way as the galantine , cook 3 hours in salt water , and finish in a braising stock , basting occasionally to glaze the meat , garnish with puree of vegetables . 

__Cut in section , twice the usual length , cook in a stock pot for 4 to 5 hoursm, then cool , spread with mustard , buttered and bread crumbs , grilled , served with Devil sauce .

__Cut in pieces , and cook with two feet and ears of pork , when half done , add shaped carrots and turnips , small onions and small cabbages , dish the pieces in a circle and garnish center with the vegetables , surround with chipolatas , and the ears cut in julienne .

__Cut in pieces same way as for CAVOUR ▲ , dressed ina circle , garnish center with Macedoine of vegetables , surround with glazed lamb sweetbreads (ris d'agneau) , alternately with dice of tongue .

__Cut in pieces , partly fry with vegetables mirepoix , dice of pork rind , and raw ham , sprinkle a little flour , moisten with red wine and white stock , when nearly done , remove the pieces into another pan , add carrots , turnips and small onions fried in butter , also new potatoes  .  Strain  the stock over the lot , and finish cooking , serve in casserole .

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ENTRÉES  OFFAL or Variety Meats

Lamb's Kidneys

__Cut in slices , tossed in butter , seasoned , dished in timbale , cover with Bercy sauce .

__Cut in halves , toss in butter , add Bordelaise sauce , garnish with dice of bacon , small glazed onions , sliced mushrooms , dress on toast , cover with the sauce , surround with the garnish and chopped parsley .

__Veal kidney in slices , cooked in a casserole with bacon , glazed onions , potatoes , bunch of herbs , white wine , dish up and surround with the garnish .

__Cut in slices , tossed inbutter , add Bordelaise sauce , mixed with dice of marrow and minced mushrooms or cèpes  .  Dish in timbale , chopped parsley .

__Split the kidneys in halves without separating them , place them through a skewer , grill , serve Maitre d'hotel butter in the middle .

__In slices , tossed in butter , with chipolatas and squares of fillet of beef , add Madeira sauce , dish in timbale , and chopped parsley .

__Cut in halves , tossed in butter , add Madeira sauce , dress on toast , garnish with truffles and sliced mushrooms , cover with the sauce .

__Veal kidney wrapped in its suet , cooked in a casserole , add thickened veal gravy (jus) , serve in a casserole .

__Cut in slices , tossed in butter , add tomatoed Half-glaze with mushrooms and chopped shallots .

__Cut in slices , tossed in butter , add Chasseur sauce , dished in timbale , chopped parsley .

__Same as Madeira ▼, with chipolata garnish .

__Grill , garnish with watercress , and Château potatoes , served with Chateaubriand sauce .

Beef's Kidneys

__Tossed in butter , cook with Curry sauce , serve plain ( nature ) boiled rice .

__Grilled  .  Fill the center with Béarnaise sauce , garnish with fried potatoes (Pont-Neuf) and water-cress .

__Grilled , fill one kidney with dice of tomatoes , and alternately fill another with the fried yolk of egg , garnish with straw (Paille) potatoes and water-cress .

__Same process as CASSEROLE ▲ , set alight with gin .

__Cook en brochette  ,dressed on grilled slices of ham , cover with tarragon , thickened gravy  .  Garnish with water-cress .

__Cut in slices , tossed in butter , add Madeira sauce , served in timbale  .  Can be done with port wine , Xeres , white wine , etc ..

 Pig's Kidneys

__Tossed in butter  , covered with red wine Bercy sauce .

__Same as MADERE ▲ , garnish with asparagus tips , noisettes potatoes , decorated with  slices of trufles .

__Grilled , fill center with scraped horse-radish , dress on Anna potatoes surrounded with Château sauce .

__Cut in halves , tossed in butter , add tomatoed Half-glaze , dress in a circle on half tomatoes cooked in oven , garnish center with dice tomatoes , cover kidneys with the sauce .

__Grilled , fill center with Villeroy sauce , egg and bread crumbs , finish cooking in clarified butter  .  Dressed in a circle with jardinière garnish in the center .

__Same as  EN CASSEROLE ▲  . finish in the dining-room in front of guests , rinse the casserole with Fine Champagne , set alight , add a little French mustard , lemon juice , chopped parsley butter , and add sliced kidneys  .  Mix the lot together and serve immediately .

Veal's Kidneys 

__Cut in halves , toss in butter , add tomatoes Half-glaze , dress on toast , garnish chipolatas and mushroom heads , cover with the sauce .

__Grilled  .  Fill center with tomatoes cut in dice , garnish with rounds of fried onions .

__Grilled , fill center with Maitre d'hotel butter , garnish with water-cress and Straw (paille) potatoes .

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ENTRÉES  OFFAL or Variety Meats

__Sausage meat mixed with chopped truffles , wrapped in pig's caul , shaped like a flat rectangle , grilled gently , dressed in a circle , pour Perigueux sauce in the centre , and serve with mashed potatoes .

__Wrapped in a oval layer of paste or paper oil , egg wash , and bake 20 minutes .

__Cooked in clarified butter , covered with thickened gravy ( jus ) , flavoured with gin or juniper berries.

Chipolatas

__The most well known are those of Cambridge , Chesterfield and Melon served grilled .

__Poached or grilled , served with braised cabbage .

__Place the sausages in cold water and bring to a boil , garnish with braised sauerkraut ( Choucroute ).

__Cook sausage , rinse pan with white wine and Half-glaze sauce  .  Dressed on a pilaw rice border .

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ENTRÉES  OFFAL or Variety Meats

 TETES de PORC  de VEAU  (5) *   HEADS

 Pork's head

__Boned and cut in pieces , cook in a blanc  .  The following garnished may be served : Financière , Godard , Poulette , Tortue , Toulousaine  .  Suitable sauces may also be served as : Tomato , Vinaigrette , Ravigote .

__Served with boiled bacon , parsley sauce , or brain sauce .

Veal's head           

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ENTRÉES  OFFAL or Variety Meats

  TRIPES * & GRAS DOUBLE  (3)  *   TRIPE

__Can be done in blanquettes , Bourgeoise , fritot or grilled . (See the different preparation in PIEDS DE MOUTON et de VEAU )

__Lay on the bottom of a stewing pan , carrots , onions , seasoned and ox feet cut in fair sized pieces , add the tripe which is comprised of : The paunch , the honey comb bay , the manilies and the reed , place a bunch of herbs with it , lay the bones of the feet and slices of beef fat on top , moisten with cider , white wine , and bandy , cook slowly for 10 hours .