Blanquette of Veal
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.
1 cup White Sauce (p. 191) 14 cup white cooking wine 11% tablespoons chopped 1% teaspoon salt truffle Force veal twice through food chopper. Pound in mortar, add- ing gradually yolks, cream, wine, and seasonings. Cut and fold in egg whites. Butter individual molds and fill 14 full of sauce, to which truffles have been added. Fill with veal mixture; set in pan of hot water, cover with buttered paper, and bake until firm in moderate oven (350° F.). Remove from molds to hot serving dish, when sauce will run down sides of timbales. MINCED VEAL ON TOAST Prepare like Minced Lamb on Toast (p. 293), using veal in place of lamb. BLANQUETTE OF VEAL 2 cups cooked veal, cut in 14% cups White Sauce (p. 191) small strips Mashed Potato Finely chopped parsley
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