Minced Veal with Poached Eggs on Top

Ingredients

• two pounds of cold veal
• a little more than half a pint of sauce bechamel
• an ounce of butter
• a little salt
• a little pepper
• a little nutmeg
• ten poached eggs

Method

1. 1

   Chop the veal finely, mix with sauce bechamel, salt, pepper, nutmeg, and butter.

2. 2

   Heat briefly, then place on a dish and top with poached eggs.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 37. The excerpt below is the record exactly as published.

Minced Veal, with Poached Eggs on Top. Chop fine two pounds of cold veal, from which ENTREES. 85 you have removed the sinews, and add a little more than half a pint of sauce bechamel (Art. 83), a little salt, pepper, and nutmeg, and an ounce of butter ; put all together in a saucepan on the fire for a few mo- ments, remove it from the fire, and place it on a dish with ten poached eggs on top. Minced chicken is prepared in exactly the same manner. 228. Veal Kidneys Sautes. Take three veal kidneys, which cut very thin, and proceed as for beef kidneys (Art. 188). 229. Deviled Veal Kidneys. Take three veal kidneys, which separate in two, lengthwise ; then from the fiat side remove all fibrous particles from the inside ; cover them on both sides with mustard, and add a little red pepper ; roll them well in bread-crumbs, put a little melted butter on both sides ; broil on a gentle fire. Mutton, beef, and pork kidneys are treated in the same manner, except that they are cut in quarters instead of in halves. MUTTON. 230. Sheep's Brains. Prepare and cook the brains as for calf's brains (Art. 208). 231. Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped 86 FRENCH DISHES. parsley, the juice of a lemon, mix all well together, and serve. 232. Mutton Chops a la Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs ; broil them, and, when they are well colored, serve them on a dish, with a sauce sou- bise (Art. 94). You may also serve them with a sauce Robert (Art. 92), or a tomato sauce (Art. 90), or with a macedoine (Art. 416) in the center. 233. Mutton Chops Sautes. Take ten mut- ton chops, which put in a frying-pan in which you have melted two ounces of butter ; sprinkle them with a little salt and pepper, and cook them on a quick fire ; four or five minutes will be sufficient. Serve with puree of turnips (Art. 398). 234. Mutton Chops a la Pompadour. Take ten mutton chops, which cook as described in mutton chops sautes (Art. 233) ; then let them become cold ; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg

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