Fillet of Veal, au Bechamel, with Oysters

Ingredients

• Poast, in the usual way, a delicate fillet of veal
• half a pint of fine native oysters
• nearly three quarters of a pint of good veal stock
• convert the broth into rich white sauce

Method

1. 1

   Roast the fillet and prepare oysters in their liquor.

2. 2

   Boil the beards in veal stock, strain, and mix with oyster liquor to make white sauce.

3. 3

   Mince the veal and oysters, combine with sauce, and fill the fillet before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 208. The excerpt below is the record exactly as published.

FILLET OF VEAL, AU BECHAMEL, WITH OYSTERS. Poast, in the usual way, a delicate fillet of veal, and in preparing it for the spit be careful to bind it up tightly, so that no cavity may be left where the bone has been taken out. While it is at the fire, plump gently in their own strained liquor, without allowing them to boil, half a pint of fine native oysters, and, after having freed them from the beards, set them aside ; then boil the beards for fifteen or twenty minutes in nearly three quarters of a pint of good veal stock, or in strong veal broth, made for the purpose; strain them out, add the liquor of the oysters, also passed through a muslin or other fine strainer, and convert the broth into rich white sauce

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