Stuffed Eggs with Veal

Ingredients

• one for each person
• a tablespoon butter
• one tablespoon flour
• one and a half cups milk
• three tablespoons sherry
• about three tablespoons cream
• yolks of two raw eggs
• garnish with parsley

Method

1. 1

   Hard boil eggs, cool, and remove shells.

2. 2

   Cut a piece from the side and remove yolks.

3. 3

   Heat diced veal in the oven.

4. 4

   Make a sauce with butter, flour, and milk, then add sherry.

5. 5

   Fill eggs with veal and sauce, arrange on fried bread, and serve with an egg sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 379. The excerpt below is the record exactly as published.

Stuffed Eggs with Veal ( CEufs farcis de Veau ) a la John Ericsson Hard boil eggs, one for each person; leave in cold water. When cold, remove the shell, cut a piece from the side of the egg, remove the yolk — carefully, so as not to break the white, then remove the white; put in hot water until ready to serve. Cut a cooked calf’s head in small dices and put in a saucepan in oven to get hot; then make the sauce. Put in a saucepan a tablespoon butter, one table¬ spoon flour, and one and a half cups milk; beat the sauce until creamy; add three tablespoons sherry, then add to the cup of calf’s head three tablespoons of the sauce. Fill the eggs and raise them on fried rings of bread. Arrange them in ring style on a plat¬ ter and serve in the centre an egg sauce. Add to the cream sauce that is made yolks of two raw eggs, stir until it begins to get hot, then add the yolks from the eggs that have been chopped fine and, last, about three tablespoons cream. Place in the centre of the sauce a fried crouton of bread dressed with the calf s ears that have been cleaned, cooked, and scraped and made to look like Easter Lilies; garnish with parsley

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