Cold Teal with Cream Sauce. — Place a saucepan with 1
ounce butter over the fire, add 1 fine-chopped onion, cook 5 min-
utes without browning ; add 1 tablespoonf ul flour, cook 2 minutes ;
then add 1 pint of meat broth (which can be made, if not at hand,
from the bones and gravy from the roasted veal) ; season with 1
even teaspoonful salt, y, even teaspoonf ul pepper, and a small bou-
quet, cook 6 minutes. Strain into a clean saucepan, add 1 quart of
fine-cut cold roasted veal, cook slowly 5 minutes ; then add 1 table-
spoonful lemon juice, and lastly Ys cupful cream or 1 tablespoonful
unsweetened condensed milk. Lay 6 slices of buttered toast on a
hot dish, pour the veal over it, and serve.
Teal Hash. — Chop remnants of cooked veal very fine, add to
1 pint of chopped veal 1 pint fine-chopped boiled potatoes. Place
a saucepan with 1 ounce butter and 2 tablespoonfuls fine-chopped
onions over the fire, cook 5 minutes ; add 1 tablespoonful floor,
stir and cook 3 minutes ; then add 1 cupful broth, 1 even teaspoon-
ful salt, Vt even teaspoonful pepper, add the meat and potatoes, stir
and cook 5 minutes. Serve on a hot dish, lay 6 poached eggs in a
circle around it ; sprinkle 1 tablespoonful fine-chopped parsley over
the hash, and serve.
VEAL. 289
Teal Hash with Oysters. — Cut the remnants of cold roasted
Teal into small pieces, set a sancepan with 1 ounce butter oyer the
fire, add 1 tablespoonful flour, stir and cook 3 minutes ; add Ys pi^^t
of broth, Vs pint of oyster liquor, season with 1 even teaspoonful
salt, Yt 6^0^ teaspoonful pepper, stir and cook 3 minutes ; then add
lYs pint of fine-cut meat, cook 5 minutes. At the same time place
12 oysters without any liquor in a saucepan over the fire, add 1 table-
spoonful lemon juice, 1 teaspoonful butter, a little white pepper, and
a sprinkle of salt, let cook 2 minutes ; then add them to the veal;
add lastly Yt cupful cream or 1 tablespoonful unsweetened con-
densed milk. When ready to serre pour the hash on to a hot dish,
and lay 6 small slices of bread fried in butter in a circle around the
dish.
Teal ik la Bechamel. — Set a saucepan with 1 ounce butter and
1 tablespoonful fiour over the fire, stir and cook 2 minutes ; add 1
pint hot milk, a small bouquet✪ Cold Teal with Cream Sauce, Yt cupful mushroom liquor, 1 even
teaspoonful salt, Yi teaspoonful grated nutmeg, cook 6 minutes;
then strain the sauce into a clean saucepan, add 1 quart fine-minced
cold cooked yeal, stir and cook slowly 10 minutes. Serve on a hot
dish with fine-chopped parsley sprinkled over it, and with mashed
potatoes or potato croquettes.
Teal CroqnetteSy No. 1. — Put 2 tablespoonfuls fine-chopped
onion in a saucepan over the fire, add 1 ounce butter, a small piece
of bruised gaHic the size of a pea, cook 5 minutes without brown-
ing ; add 1 heaping tablespoonful fiour, stir and cook 2 minutes ;
add 1 cupful broth, 6 fine-chopped canned mushrooms, 1 even tea-
spoonful salt, Yt o^en teaspoonful pepper, stir and cook 5 minutes ;
add 1 pint fine-chopped cooked veal and 1 tablespoonful fine-chopped
parsley, stir and cook 5 minutes longer ; then add the yolks of 3
eggs, turn the preparation into a shallow pan, and set it aside to cool.
When cold form the mixture into cork-shaped croquettes, dip in
beaten egg and roll in grated bread crumbs, fry light brown in hot
fat or lard, and butter to a fine goldeii- color ; lay the croquettes for
390 MEATS.
Page 194 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cold Veal with Cream Sauce. — Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes without browning ; add 1 tablespoonf ul flour, cook 2 minutes ; then add 1 pint of meat broth (which can be made, if not at hand, from the bones and gravy from the roasted veal) ; season with 1 even teaspoonful salt, y, even teaspoonf ul pepper, and a small bouquet, cook 6 minutes. Strain into a clean saucepan, add 1 quart of fine-cut cold roasted veal, cook slowly 5 minutes ; then add 1 tablespoonful lemon juice, and lastly Ys cupful cream or 1 tablespoonful unsweetened condensed milk. Lay 6 slices of buttered toast on a hot dish, pour the veal over it, and serve.
Veal Hash. — Chop remnants of cooked veal very fine, add to 1 pint of chopped veal 1 pint fine-chopped boiled potatoes. Place a saucepan with 1 ounce butter and 2 tablespoonfuls fine-chopped onions over the fire, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; then add 1 cupful broth, 1 even teaspoonful salt, Vt even teaspoonful pepper, add the meat and potatoes, stir and cook 5 minutes. Serve on a hot dish, lay 6 poached eggs in a circle around it ; sprinkle 1 tablespoonful fine-chopped parsley over the hash, and serve.
Veal Hash with Oysters. — Cut the remnants of cold roasted Veal into small pieces, set a sancepan with 1 ounce butter oyer the fire, add 1 tablespoonful flour, stir and cook 3 minutes ; add Ys pint of broth, Vs pint of oyster liquor, season with 1 even teaspoonful salt, Yt even teaspoonful pepper, stir and cook 3 minutes ; then add lYs pint of fine-cut meat, cook 5 minutes. At the same time place 12 oysters without any liquor in a saucepan over the fire, add 1 tablespoonful lemon juice, 1 teaspoonful butter, a little white pepper, and a sprinkle of salt, let cook 2 minutes ; then add them to the veal; add lastly Yt cupful cream or 1 tablespoonful unsweetened condensed milk. When ready to serve pour the hash on to a hot dish, and lay 6 small slices of bread fried in butter in a circle around the dish.
Veal à la Béchamel. — Set a saucepan with 1 ounce butter and 1 tablespoonful fiour over the fire, stir and cook 2 minutes ; add 1 pint hot milk, a small bouquet, Yt cupful mushroom liquor, 1 even teaspoonful salt, Yi teaspoonful grated nutmeg, cook 6 minutes; then strain the sauce into a clean saucepan, add 1 quart fine-minced cold cooked veal, stir and cook slowly 10 minutes. Serve on a hot dish with fine-chopped parsley sprinkled over it, and with mashed potatoes or potato croquettes.
Veal Croquettes, No. 1. — Put 2 tablespoonfuls fine-chopped onion in a saucepan over the fire, add 1 ounce butter, a small piece of bruised garlic the size of a pea, cook 5 minutes without browning ; add 1 heaping tablespoonful fiour, stir and cook 2 minutes ; add 1 cupful broth, 6 fine-chopped canned mushrooms, 1 even teaspoonful salt, Yt even teaspoonful pepper, stir and cook 5 minutes ; add 1 pint fine-chopped cooked veal and 1 tablespoonful fine-chopped parsley, stir and cook 5 minutes longer ; then add the yolks of 3 eggs, turn the preparation into a shallow pan, and set it aside to cool. When cold form the mixture into cork-shaped croquettes, dip in beaten egg and roll in grated bread crumbs, fry light brown in hot fat or lard, and butter to a fine goldeii- color ; lay the croquettes for
Records on this page
Cold Teal with Cream SauceTeal Hash