Minced Veal with Eggs

Ingredients

• Trim up the remains of cold veal
• put in a pan with few spoonfuls of hot gravy
• seasoning of powdered thyme or sage or nutmeg
• salt and pepper
• a lengthwise quarter or two of hard-boiled egg

Method

1. 1

   Mince the veal, heat with gravy and seasonings without cooking.

2. 2

   Serve in a small dish topped with hard-boiled egg and garnished with croutons or fancy potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 269. The excerpt below is the record exactly as published.

Trim up the remains of cold veal or shave off the outside of cold cooked cut- lets; mince the meat small, put in a pan with few spoonfuls of hot gravy, season- ing of powdered thyme or sage or nut- meg, ialt and pepper; make hot without cooking. Serve neatly a spoonful heaped in a small dish with a lengthwise quarter i or two of hard-boiled egg on top and croutons, fancy potatoes or quenelles for ornament. 892— Timbales of Macaroni, a la Rossini. A timbale is a shape, mould or form ; the term is not often applied to anything but moulds of macaroni, rice and potato. Cook ^ pound of macaroni, and when cold, cut It in inch lengths, and mix with it a cupful of grated cheese, little salt and pepper

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