1198—Adjuncts to Cushion of Veal

Cushion of veal, like the other large pieces of veal, admits of an almost unlimited number of vegetable garnishes, simple or compound, as also garnishes of various pastes.

From among these garnishes the following may be quoted, viz.:—Bouquetière, Bourgeoise, No. 1220, Chartreuse de Ris de Veau, Choisy, Chicorée, Cardoons, Clamart, Braised Celery, Japanese Artichokes, Chow-chow, Endives, Spinach, Braised Lettuce, à la Vichy, à la Nemours, &c.; Jardinière, Macédoine, Renaissance, &c.

Among the paste garnishes:—Noodles, Macaroni, Spaghetti, variously prepared; various Gnocchi, &c.

And, in addition to all these, the garnishes already given under Beef Relevés, which need not be repeated here.

I shall, therefore, give only three recipes which are proper to cushion of veal; though even these should be regarded as mere curiosities, seeing that, far from recommending them, I consider them rather as gastronomical mistakes. But some provision must be made for outlandish tastes, and, for this reason alone, I include the following recipes.