LXXII F. X. Leyendecker
Veau Sauté Marengo
During my Paris days (school days) I became very fond of two dishes and they still remain my favorites:
No. 1—Veau Sauté Marengo—nothing epicurean about this, but real tasty; a ragout of veal which must be served in a brown pot. It is flavored with tiny onions and mushrooms, olives and a delicious sauce. I have never found it quite so well prepared as in Paris.
Fry some small pieces of veal in oil, add one chopped onion, one head of crushed garlic and when it is well brown strain it, add one glass of white wine and reduce. Moisten it with one quart of brown sauce. Add two pounds fresh tomatoes and some fine herbs. Cook slowly for an hour and a half.
Put the meat in another pan, add few small onions cooked in butter, some small mushrooms already cooked.
Dress and serve on toast fried in butter.
No. 2—Vol au Vent Financière—a pastry form filled with mushrooms, cubes of chicken, something else, and a good sauce. This also seems not quite the same outside of Paris.
Vol au Vent Financiére
Put four ounces of butter in a saucepan, add four ounces of cooked sweetbread cut in three-sixteenth inch squares, small bits of the white of chicken, some truffles, olives, mushrooms, kidney and cock’s combs.
Moisten with one pint of Madeira sauce, let boil and despumate; when the sauce is done strain it through a tamis, fill your pastry crust and serve.
Editor’s Note:—The recipes are French, and properly prepared and served, they will prove the real thing in Keokuk as well as in the Quartier Latin.