Belgian Veal Scallop
From 365 foreign dishes, 1908
Serve with French peas.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 13. The excerpt below is the record exactly as published.
Bel^an Veal Scallop. Chop cooked veal to a fine mince ; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter
Cook this with the app: pantry check, scaling, and the assistant.