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Updated: May 14, 2025
The regular patrons begin to come in. The poor professor, after his unprofitable labours of the day, enters, and bows to the landlady, who is cordial or severe in her greeting according to the items on the little slate which records her accounts. He begins his meal. "He has soupe aux croutons, veau
While these two accomplices were talking, Francine had reached the Square where she was to sing. "Hurry up, Perrette! How about that sauce? Have you forgotten the parsley?" And the proprietor of the Veau Sauté tore about in the most distracted manner.
"I've come across a few as might, if it 'adn't been for 'er. It's like the toffs as come out our way. They've been brought up on 'ris de veau a la financier, and sich like, and it just spoils 'em for the bacon and greens." I give her the office the next time I see her, and they met accidental like in Kensington Gardens early one morning.
He would attend to his duties as an English peer and a country gentleman. We shall go home," says the benevolent Countess, "and kill the veau gras, and you shall see our dear prodigal will become a very quiet gentleman." The Duchesse said, "my Lady Kew's plan was most edifying. She was charmed to hear that Lady Kew loved veal; there were some who thought that meat rather insipid."
Would to Heaven, that I might have one boon perpetual appetite a digestive Houri, which renewed its virginity every time it was touched. Alas! for the instability of human enjoyment. But now that we have no immediate hope to anticipate, let us cultivate the pleasures of memory. What thought you of the veau a la Dauphine?"
My sister's name was Francine, but we called her Cinette, and this evening a girl was carried away by violence from the Veau Sauté." "And that Aubé has such a good face!" "Oh! he was not concerned in this villainy. The crime was committed by a man who has more than once crossed our path the Vicomte de Talizac!" "Oh! what a family that is!" cried Gudel.
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.
He is as keen about the good things of the table as he is about art; in fact, he is a great epicure. As he thought well of the menu, I will copy it for you: Consomme en tasses. Oeufs au fromage a l'Italienne. Petites truites. Cailles au riz. Cotelettes de veau grillees. Viande froide, salade. Brioches a la vanille, fruits, dessert, cafe....
The husband accepts the excellent little dinner, the fried sole, the ris de veau en caisse, the lemon pudding, as if they had grown automatically out of the table-cloth. He knows nothing of the care, the judgment, the prevision which ring the changes with every season, which never relax and never mistake. He enjoys the fruits, but he ignores the work which raised them.
If instead of a Fricacee, you will make un estuveé de veau, stew or boil simpringly your slices of Veal in White-wine and water, ana, with a good lump of Butter, seasoning it with Pepper and Salt and Onions. Beat all these well together, then fryit in a pan with no more Butter then is necessary. When it is enough, serve it up with juyce of Orange or slices of Limon upon it.
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