Creme de Veau a la General

Ingredients

• some veal or chicken
• some pistachio nuts finely chopped
• a gill and a half of aspic
• a glass of sauterne
• a gill of cream
• a gill of Supreme sauce

Method

1. 1

   Make forcemeat with veal or chicken, pistachio nuts, and minced ham.

2. 2

   Pass through a sieve, add aspic, sauterne, cream, and Supreme sauce.

3. 3

   Line cutlet-moulds with pale aspic, arrange truffles and French beans, and decorate with aspic cream.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Creme de Veau a la General Make some forcemeat with veal or chicken, some pistachio nuts finely chopped, seasoned to taste, some minced ham ; pass through sieve ; add a gill and a half of aspic, a glass of sauterne, a gill of cream, and a gill of Supreme sauce

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