Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
=549. Blanquette of Veal.=--Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour; drain it well, then lay it in a saucepan; cover with fresh water; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three tablespoonfuls of flour, stir well for three minutes; moisten with a pint of broth from the veal; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium-sized, sound lemon and a very little grated nutmeg. Take the preparation in the saucepan, gradually add it to the egg yolks, &c., briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again; then serve. All blanquettes are prepared the same way, adding different garnishings.
=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.
=554. Brisotin of Veal.=--Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a small larding needle, with strips of larding-pork. Lay any kind of forcemeat at hand on them, roll well, and tie with a string. Put them into a deep sautoire with a very little fat, one sliced carrot, and one medium-sized, sliced onion. Cover the whole with a piece of buttered paper; set it on the fire, and let it take a good golden color for about five minutes. Moisten with half a pint of white broth (No. 99), then put the saucepan in the oven, and cook slowly for twenty minutes, basting it occasionally, and serve.