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Gigot de mouton braise, aux legumes 1 0 Tendons de mouton grilles 0 18 Tendons de mouton aux petits pois 1 5 Hachi de mouton a la Portugaise 1 0 2 Cotelettes de mouton a la minute 1 5 2 Cotelettes de mouton aux racines 1 5 2 Cotelettes de mouton au naturel 0 18 2 Cotelettes de pre 1 0 Epigramme d'agneau 2 Cotelettes d'agneau au naturel Tendons d'agneau aux pointes d'asperges Tendons d'agneau aux petits pois Blanquette d'agneau Filet de chevreuil 1 5 Cotelette de chevreuil Queue de mouton a la puree 1 5 Queue de mouton a l'oseille ou a la chicoree 1 5
"Mademoiselle will have a little more of the blanquette de veau," he would say pleadingly. "It is very good, yes, the champignons I choose myself. The doctor up there will eat whatever I give him. If it is bread and cheese it make no difference, but I, I say to him, 'Il faut que cette demoiselle soit nourié!"
The goose had been purchased, and Mme Coupeau brought it in that Mme Putois might guess its weight. The thing looked enormous, and the fat seemed to burst from its yellow skin. "Soup before that, of course," said Gervaise, "and we must have another dish." Clemence proposed rabbits, but Gervaise wanted something more distinguished. Mme Putois suggested a blanquette du veau. That was a new idea.
M. Jerome, though not, strictly speaking, a silent man, was sufficiently reserved at table. The early courses were by him always allowed to pass without any further remark than what politeness requires as: 'Shall I send you some more of this blanquette? or, 'With pleasure, sir; and so forth.
FOUR ENTREMETS. Orange fritters; Tapioca pudding; Wine jelly; Potatoes a la Lyonnaise. TWO REMOVES. Roast fore-quarter of lamb; Spring chickens A la Montmorency. FOUR ENTREES. Fillets of ducklings, with green peas; Mutton cutlets a la Wyndham; Blanquette of chicken with cucumbers; Timbale of macaroni a la Milanaise. SECOND COURSE. Pigeons; Leveret. TWO REMOVES. Flemish gauffers; Iced Souffle.
Bakkus, with an air Louis Seize, implied that one, two or three hundred francs were as dirt in his fingers. But Elodie would have none of it. She would be ashamed to put so much money in her stomach. "I have," said she, "for us two, eggs au beurre noir and a blanquette de veau, and what is enough for two is enough for three. And you must stay and eat with us as always."
fr. s. Riz de veau pique, a l'oseille ou a la chicoree 2 0 Riz de veau a la poulette 2 0 Fricandeau aux petits pois 1 5 Fricandeau a la chicoree 1 4 Fricandeau a la ravigotte 1 4 Fricandeau a l'oseille 1 4 Fricandeau a l'Espagnole 1 4 Cotelette de veau au jambon 1 4 Cotelette de veau aux petits pois 1 10 Cotelette de veau en papillotte 1 5 Cotelette de veau panee, sauce piquante 1 0 Cotelette de veau, sauce tomate 1 5 Blanquette de veau 1 0 Oreille de veau a la ravigotte 1 4 Oreille de veau farcie, frite 1 4 Oreille de veau frite ou en marinade 1 4 Cervelle de veau en matelote 1 4 Cervelle de veau a la puree 1 4 Tendons de veau panes, grilles, sauce piquante 1 4 Tendons de veau a la poulette 1 4 Tendons de veauen macedoine 1 5 Tendons de veau aux petits pois 1 5
Eugenia Mills was like that, quite sincerely. "May I have a little more of the blanquette, if I won't be considered a glutton?" asked Mr. Marsh now. "I've sent to the city for an invaluable factotum of mine to come and look out for us here, and when he comes, I hope you'll give him the recipe."
The wine began to circulate, and the voices of the children were heard in the next room. Etienne, Nana, Pauline and little Victor Fauconnier were installed at a small table and were told to be very good. When the blanquette du veau was served the guests were moved to enthusiasm. It was now half-past seven.
It'll keep hot all right if you'd rather wait." "What is this delicious dish?" asked Mr. Marsh. "It tastes like a man's version of creamed chicken, which is always a little too lady-like for me." "It's a blanquette de veau, and you may be sure I learned to make it in one of the French incarnations, not a Vermont one." Paul stirred and asked, "Mother, where is Mark?
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