550. Blanquette of Veal à la Reine.
—The same as for No. 549, adding six chopped mushrooms, and twelve godiveau quenelles (No. 221) two minutes before serving.
551. Blanquette of Veal With Peas.
—The same as for No. 549, adding one pint of cooked, green, or canned blanched peas two minutes before serving.
552. Blanquette of Veal With Nouilles.
—The same as for No. 549, adding a quarter of a pound of cooked nouilles (No. 1182) around the serving-dish as a border.
553. Blanquette of Veal à l’Ancienne.
—The same as for No. 549, adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving.