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Veal Patties

  • Neck or breast of veal
  • Bacon, finely cut
  • Pepper
  • Salt
  • Small piece celery, chopped coarsely
  • Patties
  • For the paste:
  • 1 Tbsp flour
  • 1 egg yolk
  • Milk
Cut portions of the neck or breast of veal into small pieces. With a little bacon, finely cut, stew gently for 10-15 minutes (be patient, you rascal). Season with pepper, salt and a small piece of chopped celery, also of the yellow top, finely shredded.

Make a paste by mixing flour, egg yolk and milk together. Add enough milk to form a thin batter. Slowly stir in the paste into the mixture. Let it come to a boil.

Make the patties of a light, flaky crust, cut round the size of a small saucer. The center of each patty, about 3 inches cut half-way through, is to be raised and serve as a cover.Put a spoonful of the stew in each crust, lay on the top and serve like a rascal with a smile on your face.
Submitted by Tess M Jul 13, 2009
14 min 15 min 29 min


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