Punski (Veal)

Ingredients

• a fillet of veal
• a sliced onion
• the yolks of three hard-boiled eggs
• some parsley
• sufficient stock to well moisten it
• some pates of puff paste

Method

1. 1

   Fry the veal fillet with sliced onion.

2. 2

   Once cooled, chop finely and mix with egg yolks and parsley, adding stock to moisten.

3. 3

   Fill puff paste with the mixture, brush with egg yolk, and bake until brown.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.

Punski (Veal). Fry a fillet of veal with a sliced onion. When cold chop it finely and mix with the yolks of three hard-boiled eggs and some parsley, adding sufficient stock to well moisten it. Make some pates of puff paste

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