Breast of Veal-Collared
- Breast of veal
- Yolks of two eggs
- Bread Crumbs
- Lemon, grated
- Pepper and salt
- Chopped parsley
- White Sauce:
- 1 pint of good veal gravy
- 1 teaspoonful of lemon pickle
- 1 teaspoonful of mushroom powder
- Few pickled mushroom powder
- Few pickled mushrooms
- 1/2 a pint of cream
- Yolks of two eggs
Take a fine breast of veal, bone it, rub it over with the yolks of two eggs, and strew over it some crumbs of bread, a little grated lemon, a little pepper and salt, and a handful of chopped parsley. Roll it up right, and bind it hard with twine; wrap it in a cloth, and boil it one hour and half; then take it up to cool off. When a little cold, take off the cloth, and clip the twine carefully, lest you open the veal; then cut it in slices, and lay them on a dish, with some forcemeat balls laid round them. Make a white sauce, as follows, and pour it over the veal, etc.
White Sauce
Take one pint of good veal gravy; add to it a spoonful of lemon pickle, a teaspoonful of mushroom powder, or a few pickled mushroom powder, or a few pickled mushrooms, and give it a gentle boil; then put into two equal parts a pint of cream, and the yolks of two eggs; beat light, shake it on the stove after adding the eggs and cream, but do not let it boil.
White Sauce
Take one pint of good veal gravy; add to it a spoonful of lemon pickle, a teaspoonful of mushroom powder, or a few pickled mushroom powder, or a few pickled mushrooms, and give it a gentle boil; then put into two equal parts a pint of cream, and the yolks of two eggs; beat light, shake it on the stove after adding the eggs and cream, but do not let it boil.
Submitted by Aug 25, 2009
15 min
30 min
45 min