Roiiame

Ingredients

• a pound of veal
• half a pound of ham
• two legs of fowl
• three or four carrots
• four onions
• two bay-leaves
• three cloves
• a little basil
• half a pound of butter
• some salt
• yolks of twelve hard-boiled eggs
• a quart of cream

Method

1. 1

   Cut veal and ham into dice, place in a saucepan with fowl, carrots, onions, bay leaves, cloves, basil, butter, and salt.

2. 2

   Cook on brisk heat.

3. 3

   Pound egg yolks to a paste, add to the mixture, and stir until butter melts.

4. 4

   Gradually pour in cream, cook for half an hour while stirring.

5. 5

   If too thick, add more cream or milk.

6. 6

   Strain through a tammy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 187. The excerpt below is the record exactly as published.

a pound of veal and half a pound of ham into dice, and put tlieni into a saucepan with two legs of fowl, three or four carrots, four onions, two bay-leaves, three cloves, a little basil, half a pound of butter, and some salt ; set these on a rather brisk tire. In the meanwhile, pound the yolks of twelve hard-boiled eggs to a paste, which put to the above and stir them in till the butter is entirely melted ; then pour in, by degrees, a quart of cream

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