Breslau of Cold Meat

Ingredients

• one pint of lean cooked meat
• a pint and a half of grated stale bread
• a pint of stock or milk
• three eggs
• a table-spoonful of salt
• half a teaspoonful of pepper
• three teaspoonfuls of butter
• one of flour
• two of minced onion
• one each of minced carrot
• and minced parsley

Method

1. 1

   Mix the salt, pepper, and parsley with the chopped meat.

2. 2

   Cook the butter, onion, and carrot slowly for half an hour.

3. 3

   Add flour, stir until frothy, then gradually add stock or milk and stir until it boils.

4. 4

   Strain this liquid over the bread and let it cool.

5. 5

   Add the meat and beaten eggs to the soaked bread.

6. 6

   Butter eight small dariole moulds, fill with the mixture, place in warm water, cover with buttered paper, and cook in a moderate oven for half an hour.

7. 7

   Serve on a warm dish with sauce around.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 169. The excerpt below is the record exactly as published.

Breslau of Cold Meat. For eight persons use one pint of lean cooked meat, chopped fine, a pint and a half of grated stale bread, a pint of stock or milk, three eggs, a table-spoonful of salt, half a teaspoonful of pepper, three teaspoonfuls of but- ter, one of flour, two of minced onion, and one each of minced carrot and minced parsley

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