Cold Teal with Cream Sauce

Ingredients

• 1 ounce butter
• 1 fine-chopped onion
• 1 tablespoonful flour
• 1 pint of meat broth
• 1 even teaspoonful salt
• y, even teaspoonful pepper
• a small bouquet
• 1 quart of fine-cut cold roasted veal
• 1 tablespoonful lemon juice
• Ys cupful cream
• 6 slices of buttered toast

Method

1. 1

   Place a saucepan with butter over the fire, add the onion, cook 5 minutes without browning; add flour, cook 2 minutes; then add meat broth, season with salt, pepper, and bouquet, cook 6 minutes.

2. 2

   Strain into a clean saucepan, add veal, cook slowly 5 minutes; then add lemon juice and cream.

3. 3

   Lay buttered toast on a hot dish, pour the veal over it, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 194. The excerpt below is the record exactly as published.

Cold Teal with Cream Sauce. — Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 min- utes without browning ; add 1 tablespoonf ul flour, cook 2 minutes ; then add 1 pint of meat broth (which can be made, if not at hand, from the bones and gravy from the roasted veal) ; season with 1 even teaspoonful salt, y, even teaspoonf ul pepper, and a small bou- quet, cook 6 minutes. Strain into a clean saucepan, add 1 quart of fine-cut cold roasted veal, cook slowly 5 minutes ; then add 1 table- spoonful lemon juice, and lastly Ys cupful cream or 1 tablespoonful unsweetened condensed milk. Lay 6 slices of buttered toast on a hot dish, pour the veal over it, and serve. Teal Hash. — Chop remnants of cooked veal very fine, add to 1 pint of chopped veal 1 pint fine-chopped boiled potatoes. Place a saucepan with 1 ounce butter and 2 tablespoonfuls fine-chopped onions over the fire, cook 5 minutes ; add 1 tablespoonful floor, stir and cook 3 minutes ; then add 1 cupful broth, 1 even teaspoon- ful salt, Vt even teaspoonful pepper, add the meat and potatoes, stir and cook 5 minutes. Serve on a hot dish, lay 6 poached eggs in a circle around it ; sprinkle 1 tablespoonful fine-chopped parsley over the hash, and serve. VEAL. 289 Teal Hash with Oysters. — Cut the remnants of cold roasted Teal into small pieces, set a sancepan with 1 ounce butter oyer the fire, add 1 tablespoonful flour, stir and cook 3 minutes ; add Ys pi^^t of broth, Vs pint of oyster liquor, season with 1 even teaspoonful salt, Yt 6^0^ teaspoonful pepper, stir and cook 3 minutes ; then add lYs pint of fine-cut meat, cook 5 minutes. At the same time place 12 oysters without any liquor in a saucepan over the fire, add 1 table- spoonful lemon juice, 1 teaspoonful butter, a little white pepper, and a sprinkle of salt, let cook 2 minutes ; then add them to the veal; add lastly Yt cupful cream or 1 tablespoonful unsweetened con- densed milk. When ready to serre pour the hash on to a hot dish, and lay 6 small slices of bread fried in butter in a circle around the dish. Teal ik la Bechamel. — Set a saucepan with 1 ounce butter and 1 tablespoonful fiour over the fire, stir and cook 2 minutes ; add 1 pint hot milk, a small bouquet

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