Boudins of Veal

Ingredients

• Cold, chopped veal, 1 pint
• Butter, 1 tablespoon
• Cream, or milk, 1/2 cup
• Eggs, 2 (whites, only)
• Chopped parsley, 1 tablespoon
• Salt and pepper

Method

1. 1

   Melt the butter and pour it over the chopped veal.

2. 2

   Add cream or milk and seasonings, pound well with a potato masher.

3. 3

   Add beaten egg whites and fill custard cups two-thirds full.

4. 4

   Stand in a baking-pan surrounded with hot water and bake in a moderate oven for 20 minutes.

5. 5

   Serve with brown sauce.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 28. The excerpt below is the record exactly as published.

BOUDINS OF VEAL Cold, chopped veal, 1 pint, Butter, 1 tablespoon. Cream, or milk, y^ .cup. Eggs, 2 (whites, only). Chopped parsley, 1 tablespoon. Salt and pepper

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