Longe de Veau Froide

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Take a fine longe of veal, or a fillet, bone it and trim it well, and after having larded it with lard or “green” bacon tie it and cook it in the following manner: Put into a saucepan onions and carrots cut in pieces, bits of bacon, a few bones, calf’s foot also cut in several pieces, a bouquet and seasoning, cook on a slow fire, with the lid on for twenty minutes. Stand the piece of veal on this layer of vegetables and bones, add a glass of claret, a little brandy and enough stock to cover the meat, which should be turned several times during the three hours or so it will take to cook. It should be left to simmer like a piece of bœuf à la mode. When cooked, remove the longe from the saucepan and the strings from the longe and put it in a terrine or a deep dish.

Meanwhile have ready some cucumber peeled, cut in slices about one inch thick, and braised in butter till thoroughly soft. Dispose these round the veal. Let the sauce in the saucepan reduce a little more, skin off the fat and squeeze it through a muslin over the contents of the terrine, which you stand almost buried in ice for several hours.