Marbled Veal
- Spice
- Butter
- Tongue, boiled
- Cold, roasted veal
- Clarified butter
Season the veal with spice and beat in a mortar. Skin a cold, boiled tongue, cut up and pound it to a paste, adding to it butter nearly its weight. Put some of the veal into a pot and strew in lumps of the pounded tongue. Put in another layer of the veal and then more tongue. Press it down and pour clarified butter on top. This cuts like veined marble.
Submitted by Aug 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min