French Veal, No. 1

Ingredients

• a small loaf of bread
• 1 tablespoonful of butter
• 1 of fine chopped onion
• 1 tablespoonful of flour
• 1 pt. of veal
• 1 tablespoonful of parsley
• 1 cup cream or stock
• 1 yolk of egg
• the juice of ^ a lemon

Method

1. 1

   Trim the crust off the bread and fry the box in deep fat until golden brown.

2. 2

   In a saucepan, melt butter and fry onion; thicken with flour.

3. 3

   Add chopped veal and parsley, stir well, then add cream or stock.

4. 4

   Remove from heat and add egg yolk and lemon juice.

5. 5

   Pile into the bread box and garnish.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 28. The excerpt below is the record exactly as published.

French Veal, No. i. Trim the crust off a small loaf of bread. Cut out the inside, leaving a box. Fry the box in deep fat until a golden brown. Into a saucepan put 1 tablespoonful of butter and I of fine chopped onion ; let it fry for a few minutes. Thicken this with 1 tablespoonful of flour. Chop fine i pt. of veal and 1 table- spoonful of parsley ; add this to the sauce and stir well, but do not boil ; then add i cup cieam or stock, and when hot remove from the fire and add 1 yolk of egg, and the juice of ^ a lemon

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