Talle3rraiid Outlets

Ingredients

• Two pounds of filet of veal
• three ounces of butter
• one dessert spoonful of chopped parsley
• one-half dozen of mushrooms
• one eschalot
• one-half ounce of flour
• yolks of two eggs
• one tablespoonful of cream
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one-half pint of white stock

Method

1. 1

   Cut the veal into small equal ovals and place them in a sauté or very clean frying pan with two ounces of butter.

2. 2

   Cook over a slow fire for five minutes.

3. 3

   Sprinkle over the meat the chopped parsley, mushrooms, and eschalot.

4. 4

   Melt the remaining butter, stir in the flour, add the stock, and bring to a boil.

5. 5

   Pour over the veal and cook for twenty minutes, turning the meat constantly.

6. 6

   Prepare a bowl with yolks of egg and cream, season with pepper and salt.

7. 7

   Remove the veal, stir the cream and egg into the saucepan, simmer until thickened, and pour over the veal.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

Talle3rraiid Outlets. — Two pounds of filet of veal, three ounces of butter, one dessert spoonful of chopped parsley, one-half dozen of mushrooms, one eschalot, one- half ounce of flour, yolks of two eggs, one tablespoonful of cream, one-half teaspoonful of salt, one-half teaspoon- f ul of pepper, one-half pint of white stock. Cut the veal into small equal ovals and place them in a saut6 or very clean frying pan together with two ounces of butter. Over a slow fire cook the meat for five minutes in order to whiten it, being careful to turn the pieces and not to let the butter brown. Draw the pan then from the fire and sprinkle over the meat the chopped parsley, the mushrooms and eschalot which must also have been chopped, and melting in a separate saucepan the remaining ounce of butter, stir into it the flour, add by degrees the stock, and bring all to the boil, and the instant this is accomplished, pour all over TIMBALES. 91 the veal in the sautie pan and leave all to cook for twenty minutes very slowly turning the meat and the saucepan constantly while cooking, to prevent the meat discoloring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the saucepan and arranged upon a flat dish, and the cream and egg stirred into the saucepan with the sauce. The contentis of the saucepan must not be allowed to boil after the yolks of egg are added but as soon as the sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One-quarter of a pound of maccaroni, one-half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one-half teaspoonful of pepper

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