Orientate Sauce
Combine the américaine and portugaise sauces and add the reduced liquor in which the fish was cooked. Add 1 teaspoon saffron and ¼ cup very firm aspic jelly (see May, 1954). Stir until the aspic is melted, and cool.
Tomates Farcies avec Salad de Concombtes (Tomatoes Stuffed with Cucumber Salad)
Peel 2 or 3 fresh crisp cucumbers, cut them in half lengthwise, and remove the seeds, Slice the cucumbers very thinly, put the slices in a bowl with a little salt on top, and let stand for about 1 to 2 hours to draw out the water. Drain, spread the slices on a towel, and squeeze out the water. Return the slices to the bowl, then mix them with 2 or 3 table-spoons French dressing and 1 teaspoon each of chopped parsley and chives, and chill. Carefully peel small bright red tomatoes. Remove a small circle from the top and carefully scoop out the seeds and juice with a small spoon. Invert the tomato cups for an hour or more to permit all the watery juice to drain out. then chill them. Fill with the chilled cucumber salad.
Louge de Veau Braisée à la Bourgeoise (Braised Loin of Veal Bourgeoise)
Have your butcher cut a 4-pound piece of veal from the loin or rack or the solid part of the leg. In the bottom of a deep casserole put a few veal bones, l carrot and 1 onion, both sliced, and a faggot made by tying together 1 stalk of celery, 4 sprigs of parsley, a small bay leaf, and a sprig of thyme. Place the meat, seasoned with salt and pepper, on this and spread the top of it with 2 tablespoons butter. Roast the meat in a hot oven (425° F.) for 25 to 30 minutes, or until the top is golden brown. Add 1 cup water or stock and continue to cook, basting often. When the liquid is reduced, add a little more water or stock to prevent scorching the meat and cover with a piece of buttered waxed or white paper cut to lit the inside of the casserole, with a small hole in the center to vent the steam. Cover the casserole, reduce the heat to 375° F. and cook for about 1 ½ hours, basting occasionally.
While the meat is cooking, prepare the vegetables: Peel 15 to 18 small white onions, put them in a shallow pan with 1 ½ tablespoons butter and ½ table-spoon sugar, and cook slowly, moving them around in the pan until they are golden brown and glazed all over; pare enough small new carrots to make 2 ½ cups either while or cut in large dice; shell enough fresh peas to make ½ cup; chop enough parsley to make 1 tablespoon and also chop coarsely 2 large tomatoes. Remove the meat from the casserole and set aside. There should be 1 ½ to 2 cups liquid in the casserole; if not, add water or stock, and cook for 8 to 10 minutes, stirring all the brown crustiness that is around the Sides of the pan into the liquid. Remove the bones and strain the sauce. Put the vegetables in the casserole, pour the sauce over them, and place the meat in the casserole. Cover and cook on top of the range or n hot oven (400° F) for about 40 minutes, or until the vegetables are done.
Caneton Montmorency en Gelée (Duckling in Aspic with Cherries)
Clean a duck weighing about 5 pounds and truss it to hold wings and legs close to the body. Roast the duck in a hot oven (425° F.) for 40 to 45 minutes, or until done. Set aside to cool. Remove the breasts and cut them in thin slices. Fill the carcass with foie gras mousse and cover the outside where the breasts were removed with the same mixture, reconstructing the duck to give it its natural form Then carefully lay the thin slices of breast meat over the mousse, overlapping them neatly to cover it When well set. cover with chicken aspic (see June, 1954) flavored with port or Madeira and colored a light pink with a drop or two of vegetable coloring. Arrange the duck on a flat oval serving platter, surround it with chopped aspic, and decorate it with pitted red Cherries, If desired, slices of orange may be alternated with the cherries.
If preferred, the mousse can be arranged in a mound in an entree dish and the slices of duck placed on it, then the whole coated with aspic and garnished with cherries.
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