Curry of Veal à l'Indienne

Ingredients

• two pounds of any kind of lean, raw veal
• two pinches of salt
• one pinch of pepper
• a bouquet (No. 254)
• six small whole onions
• a gill of roux blanc (No. 135)
• a tablespoonful of diluted curry-powder
• three raw egg yolks
• half a pint of hot, plain, boiled rice

Method

1. 1

   Cut and blanch veal, season, and cook with onions.

2. 2

   Make roux, add curry and egg yolks.

3. 3

   Dress veal on a dish, strain roux over it, and arrange rice around.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 179. The excerpt below is the record exactly as published.

Curry of Veal a I'lndienne. — Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash the*n well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinches of salt and one pinch of pepper, adding also a bouquet (No. 254), and six small whole onions. Cook for twenty-five minutes. Then make a gill of roux blanc (No. 135), in a saucepan, moistening it with the liquor from the veal ; stir it well, and then add a tablespoonful of diluted curry-powder and three raw egg yolks, beating up as they are put in. Dress the veal on a hot dish ; immediately strain the roux over it (as it must not cook again). Neatly arrange half a pint of hot, plain, boiled rice

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