Roulade d la JSF for vegienne

Ingredients

• 1 small breast of veal
• 1 lb. lean beef
• ½ lb. bacon (streaky)
• 6 oz. soft bread (Vienna or rolls)
• ½ oz. truffle peelings
• 1 egg
• 1 teaspoonful aromatic spice
• 1 dessertspoonful chopped parsley and herbs
• 1 gill stock
• salt
• brown chaud-froid sauce (No. 289 or 291)
• meat-glaze
• aspic jelly for garnish

Method

1. 1

   Bone the breast of veal, trim, pare, and flatten.

2. 2

   Chop the beef and bacon finely, mix with squeezed bread, spice, truffles, parsley, and salt.

3. 3

   Moisten with stock and egg.

4. 4

   Lay the breast, boned side up, season, spread the mixture, roll up, tie in cloth, and boil for 2.5 to 3 hours.

5. 5

   Press till cold, coat with brown chaud-froid sauce blended with meat glaze, trim, and garnish with aspic.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 327. The excerpt below is the record exactly as published.

Roulade d la JSF o rvegie nne . — 1 small breast of veal, 1 lb. lean beef, \ lb. bacon (streaky), 6 oz. soft bread ( Vienna or rolls) soaked in milk, \ oz. truffle peelings, 1 egg, 1 teaspoonfid 390 THE NEW CENTUBY COOKERY BOOK aromatic spice, 1 dessertspoonful chopped parsley and herbs , 1 gill stoclc, salt, brown chaud-froid sauce (No. 289 or 291), meat-glaze , aspic jelly for garnish

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