593. Panpiette of Veal à l’Ecarlate.
—The same as for No. 592, pouring half a pint of hot Ecarlate sauce (No. 247) over the panpiettes.
594. Panpiette of Veal, Purée of Chestnuts.
—The same as for No. 592, adding half a pint of hot purée of chestnuts (No. 131).
595. Panpiette of Veal, Sauce Duxelle.
—The same as for No. 592, putting half a pint of hot Duxelle sauce (No. 189) on the dish, and arranging the panpiettes over it.