Escalope de Boeuf Pochée Moutarde (Sliced Boiled Beef with Mustard)
Cut leftover boiled beef into thin slices. Spread both sides of each slice with prepared mustard and coat thoroughly with fresh bread crumbs. Sprinkle the slices with a little melted butter and sauté them in hot butter until brown on both sides. Arrange the slices on a fiat dish, sprinkle them with salt and pepper, a few drops of vinegar, and some chopped parsley, and let stand about 15 minutes to absorb the vinegar.
Dip the meat in Hour, then in an egg beaten with ¼ cup milk, 1 tablespoon oil, and ¼ teaspoon salt. Roll the slices in fine dry bread crumbs and saute them in butter or good fat until brown on both sides. Serve with a tomato sauce and any desired vegetables.
Few cuts from the younger, more lender animals are used for boiled dishes. After all, who wants to boil a delicate,tender piece of veal or lamb that is perfect for roasting or broiling or braising? All its delicate flavor would be lost in boiling and the essence captured by the broth would never be strong enough to make a fine—flavored soup. And so we boil a leg of lamb or mutton-the joy of every Englishman when served with caper sauce-and the shoulder cut of veal to make the famous French blanquette de veau and a few other dishes and call it a day. Pork is such a fatty meat that it demands cookery methods which draw our the fat and brown the meat at the same time. The exceptions in pork are the cured cuts, such as hams, butts, shoulders, and so on.
The tougher cuts of meat respond to gentle boiling, but this rather vigorous treatment is not suited to tender birds and fish. These should be poached, that is, simmered in water held just below the boiling point.
Gigot d'Agneau Bouilli (Boiled Leg of Lamb)
Have the butcher prepare a 5- to 5 ½-pound leg of lamb with a short shank and remove the irregular shaped hip bone at the other end. Save the hip bone and beg another bone for the broth. Put the meat in a kettle with water to cover, and ½ teaspoon salt for each quart of water, and bring the water to a boil. Add the lamb, the hip bone, and any other bones, A medium carrots, and 3 white turnips, both cut into pieces, 2 onions, one studded with a clove, 3 leeks, and a fagot made by tying together 1 stalk of celery, A sprigs of parsley, half a bay leaf, and a little chyme. Skim the liquid until no more stum rises to the surface, then boil gently, allowing 15 minutes for each pound of meat. When ready to serve, remove the lamb from the broth, carve, and serve with the vegetables, with potatoes which have been boiled separately, and with caper sauce (see below).
Caper Sauce
To 1 cup bechamel sauce (see March, 1952) made with half milk and half lamb stock, add 2 tablespoons coarsely chopped capers and 1 teaspoon each lemon juice and chopped parsley.
Lamb Broth
Cook the liquid in which a leg of lamb was boiled until it is reduced to about half its original quantity. Add carrots, onions, leek, and celery, all chopped or diced, and a little barley or rice, and cook until the vegetables and barley or rice are tender. Correct the seasoning with salt.
Lamb Stew à la Ritz
Cut 3 pounds of lamb, preferably the lower ribs or shoulder, into rather large pieces. Put the meat in a saucepan, cover with water, and parboil for 5 to 6 minutes. Remove the lamb from the pan, discard the water, and rinse the meat in fresh cold water. Clean the pan and return the meat to it. Add 2 quarts water,3 onions, 3 or 4 potatoes, 4 leeks, A stalks of celery, all chopped, 1 clove of garlic, 1 tablespoon salt, and 4 or 5 peppercorns. Bring the water to a boil and cook gently for I hour. Remove the meat to another pan. Skim the fat from the broth, strain, rubbing through the sieve as much of the vegetables as possible, and correct the seasoning. Meanwhile prepare 18 small white onions, 2A small potato balls, 18 small white turnips, and 2A slices of carrot. Put all the vegetables on top of the meat. Sprinkle with 1 tablespoon chopped parsley and add the strained broth. Bring the broth to a boil and cook for 45 minutes or until the meat is done. A few cooked green peas or string beans may be added just before serving. For a sharper flavur add 1 teaspoon of Worcestershire sauce to the gravy.
Poule Bouillie au Riz(Boiled Fowl with Rice)
Clean and singe a 4- to 5-pound fowl and truss the wings and legs close to the body. Put it in a deep pan and cover with water. Bring the water to a boil and skim well. Add 1 tablespoon salt, 2 carrots, 2 onions, one of them studded with a clove, 2 leeks, and a fagot made by tying together 2 stalks of celery, 4 sprigs of parsley, I small bay leaf, and a spray of thyme. Cook slowly for 2 hours or until the fowl is tender. Half an hour before the fowl is done, prepare the rice as follows: Melt 2 tablespoons butter in a pan, add 1 tablespoon chopped onion, and cook until the onion is soft. Add 1 tup rice and shake over the fire until the grains are coated with the butter. Add 2 cups of the boiling chicken broth in which the fowl is cooking, cover closely, and cook in a moderate oven (375° F.) or on top of the stove over very low heat for 20 to 25 minutes, or until the liquid has been absorbed by the rice. Add 1 tablespoon soft butter and toss it through the rice with a fork to a void mashing the grains.
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