No. 27. A Fricandeau of Veal

This is usually stewed, or rather braised sufficiently tender to be divided with a spoon, and requires no carving; but the fat (or underpart of the fillet) attached to it, marked a a a, which is sometimes, but not invariably served with it now, may be carved in even slices. The larding differs somewhat from that which we have described, but the mode shown here allows the fricandeau to be glazed with more facility.

The engraving of the entrée No. 26 is intended merely to show the manner of dishing the cutlets. They may be of mutton, lamb, veal, or pork; and the centre may be filled with the sauce or stewed vegetable appropriate to either; as soubise, purée of asparagus, of mushrooms, or of tomatas; or green peas à la Française, stewed encumbers, or aught else that is suited to the kind of meat which is served.