Meanwhile sauté 12 to 15 small mushrooms in a little oil and cook 12 small white onions in butter with a little sugar until glazed and golden. Add the mushrooms, onions, and meat to the sauce and bring to a boil. Correct the seasoning with salt and add a little freshly ground pepper and 1 teaspoon chopped parsley. If the sauce is not quite thick enough, swirl in manié butter made by creaming 1 tablespoon butter with 1 teaspoon flour. Serve with boiled potatoes or noodles.
Fricadelles of Veal
Chop finely 1 pound of leftover cooked veal. Bake 3 large potatoes until tender, remove the pulp, and whip it with a wooden spoon until smooth. Sauté ½ cup finely chopped onion in 2 tablespoons butter until the onion is golden. Add the meat and potato pulp, 1 egg, beaten, 1 tablespoon chopped parsley, and a little salt and pepper and mix thoroughly. Divide the mixture into portions the size of an egg, roll each in flour, and flatten it like a hamburger. Cook the cakes in 3 tablespoons hot beef fat in a skillet until they are brown on both sides. Serve with tomato sauce (see April, 1952) or sauce piquante (see October, 1952).
Leftover Lamb or Veal Soubise
Prepare purée Soubise as follows: In a saucepan melt 2 tablespoons butter, add 'I onions, finely chopped, and cook slowly until they are soft but nor brown. Add 4 tablespoons rice. ½ cup boiling water, and ½ teaspoon salt, cover the pan with a tight-fitting lid, and cook over low heat for 35 to 40 minutes, or until the water is cooked away. Rub the onions through a fine sieve and return the puree to the heat. Cook. stirring constantly to prevent scorching, until the surplus moisture is cooked away. Add ½ cup very thick béchamel sauce (see March, 1952) and continue to cook, stirring, until the mixture is well blended and smooth.
Cut leftover roast leg or rack of lamb or braised veal into slices. Spread the slices generously with the purée Soubise and arrange in a shallow baking dish, overlapping them closely. Sprinkle with bread crumbs and a little melted butter and bake in a moderately hot oven (400° F.) for 20 minutes, or until the crumbs are brown.
Fritot of Lamb or Veal
Cut leftover braised or boiled lamb or braised veal into squares and marinate them for about 1 hour in 2 tablespoons olive oil, a few drops of vinegar or lemon juice. 1 tablespoon chopped parsley, and a little salt and pepper. Turn the pieces occasionally so that they will absorb the marinade.
When ready to serve, dip the squares of meat in fritter batter (see August, 1952) and cook in hot deep fat or oil (390° F.) until golden brown, Drain on absorbent paper, sprinkle with a little salt, and place on a hot dish covered with a paper doily or napkin. Garnish with fried parsley and lemon wedges and serve with tomato sauce (see April, 1952).
Bouchée or Vol-au-Vent à la Reine
To 2 cups hot cream sauce (see March, 1952) add 2 tablespoons of the water in which ¼ pound of mushrooms have been conked and stir in 2 egg yolks lightly beaten with 3 tablespoons sweet cream. Dice enough leftover white meat of chicken to make 1 cup and combine it with the cooked and diced mushrooms, and if desired ¼ to ½ cup leftover sweetbreads and 1 truffle, both diced. Heat the meat and vegetable mixture in a saucepan with ¼ cup dry sherry or Madeira for 5 to 6 minutes, add the hot sauce, and keep hot over hot water until ready to serve. Serve in patty shells or in a vol-au-vent. It is important to have plenty of sauce in proportion to chicken because the crust of the patty shells or the vol-au-vent will absorb the liquid.
Turkey Cutlets
In a saucepan melt 2 tablespoons butter, stir in 3 tablespoons flour, and cook until the roux begins to turn golden. Add gradually 1 cup hot milk and cook, stirring briskly, until the sauce thickens. Continue to cook, stirring frequently. until the sauce is very thick and smooch. Be careful that it does not scorch as it cooks down. Add ½ teaspoon salt and a little white pepper and stir in 2 eggs lightly beaten with a little of the hot sauce.
Dice enough leftover white meat of turkey to make 2 cups and add it to the sauce with 6 mushrooms, cooked and finely diced. If desired, 2 or 3 tablespoons finely diced conked ham may be added. Cook over a low flame, stirring briskly, until the mixture leaves the sides of the pan. Correct the seasoning with salt and spread the mixture on a flat buttered dish to cool. Form it into cutlets and roll the cutlets in flour, in beaten egg. and then in fine bread crumbs. Fry the cutlets in hot deep fat (390° F.) or sauté them in butter until golden brown. Serve with tomato sauce (see April, 1952), sauce périgourdinei (see November. 1952), or cream sauce (see March, 1952).
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