Quinelles of Veal

Ingredients

• One pound of filet of veal
• two ounces of butter
• two ounces of flour
• one-half pint of second stock
• two eggs
• one gill of cream
• one teaspoonful of lemon juice
• one-half teaspoonful of salt
• one-half teaspoonful of white pepper

Method

1. 1

   Mix together butter and flour in a saucepan, add stock, and boil for two minutes.

2. 2

   Let cool.

3. 3

   Chop veal finely, pound in a mortar, and sieve.

4. 4

   Combine cooled mixture, veal, and one egg.

5. 5

   Form into pear shapes, roll in egg, then breadcrumbs, and fry in hot clarified fat for two minutes.

6. 6

   Drain and garnish with parsley.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 40. The excerpt below is the record exactly as published.

Quinelles of Veal. — One pound of filet of veal, two ounces of butter, two ounces of flour, one-half pint of second stock, two eggs, one gill of cream, one tea spoonful of lemon juice, one-half teaspoonful of salt, one- half teaspdonful of white pepper

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