Bonnes Bouelies de Veau à la Moderne

Ingredients

• 1 lb. mashed potatoes
• 2 oz. butter
• 1 gill cream
• 3 yolks of eggs
• 1 truffle
• 6 mitshroonis
• 1 gill veloutee sauce (No. 206)
• 1 gill bechamel sauce (No. 202)
• salt
• pepper
• grated nutmeg

Method

1. 1

   Remove skin from veal, cut into small slices or mince.

2. 2

   In a stewpan, combine veal, mushrooms, truffle, and veloutee sauce; add butter and heat.

3. 3

   Rub cooked potatoes through a sieve, mix with butter and cream, season, add egg yolk, and form a paste.

4. 4

   Butter small moulds, line with puree, add salpicon, cover with puree, brush with yolk, and bake until golden.

5. 5

   Warm bechamel sauce, mix with veloutee and egg yolk, finish with cream and butter.

6. 6

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 254. The excerpt below is the record exactly as published.

onnes Bo uelies de Veau d la Moderne.—l lb. mashed potatoes, 2 oz. butter, 1 gill cream, 3 yolks of eggs, 1 truffle, 6 mitshroonis, the remains of cold veal, 1 gill veloutee sauce (No. 206), 1 gill bechamel sauce (No. 202), salt, pepper, and grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.