Teal Boulade

Ingredients

• a loin of veal weighing about 9 or 10 pounds
• 1 tablespoonful seasoning salt
• Vs pound fine-chopped real
• 4 ounces fine-chopped veal fat
• 1 teaspoonful seasoning salt
• Y^ teaspoonful grated nutmeg
• Vj cupful water
• 1 ounce butter
• y, cupful flour
• the yolks of 2 eggs
• 1 whole egg
• 1 tablespoonful fine grated bread crumbs

Method

1. 1

   Remove bones, kidney, and fat from the loin, season with salt, and prepare a forcemeat by mixing fine-chopped veal with veal fat, seasoning, and nutmeg.

2. 2

   Boil water with butter, add flour to form a paste, then cool and mix with the meat, egg yolks, whole egg, and bread crumbs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 186. The excerpt below is the record exactly as published.

1 tablespoonful seasoning salt, stuff the breast either with a veal or sausage force- meat, and sew it up ; then lay it in a roasting pan, spread 2 ounces butter over the top, lay 3 thin slices of larding pork underneath the veal, set it in a hot oven and roast till the meat has obtained a nice brown, basting it often with its own gravy, then add 1 cupful boil- 278 MBATa ing water or white broth, continae to roast and baste till the meat is done, which will take for a small breast lYi hour, for a large one 2 hours ; 10 minutes before the veal is taken from the oven, add Y^ cupful sour cream ; a few minutes before serying, lay the meat on a warm dish, remove the fat from grayj, mix 1 tablespoonf ul corn- starch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make a pint of sauce, cook 3 minutes ; then strain, pour 2 spoonfuls sauce over the meat, and serve the remainder in a sauce bowl. Breast of Teal. — Remove all the bones from a breast of veal, wipe the meat off with a damp towel, season with 1 tablespoonf ul seasoning salt. Lay the breast on a table, cover the inner part with veal forcemeat 1 inch in thickness ; cut y^ pound of boiled tongue into finger-thick strips, lay them y, inch apart over the forcemeat, and, if handy, sprinkle over ys cupful fine-cut mushrooms ; then roll up the breast of veal carefully, and secure its shape by tying it with strings ; fasten with skewers over the ends large thin slices of larding pork to prevent the forcemeat from escaping. Put the bones and trimmings in an oval-shaped roasting pan with cover, add 2 fine-sliced onions, 1 sliced carrot, a bouquet, 12 whole peppers, 4 ounces salt pork, put the veal on top of this, adding sufficient cold water or white stock to three fourths the height of the meat ; cover with buttered paper, put on the cover, set the pan over the fire, and cook slowly about 2 hours, till done. When ready to serve, take it out, remove strings and pork, lay the breast in a roasting pan, and keep it warm with a little of the broth ; strain the broth, remove the fat, reduce the broth by boiling to lyt pint. Pour the reduced broth over the breast of veal, set in a hot oven, baste freely, and roast till it has obtained a nice glaze ; then remove the breast to a hot dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul fiour, stir and cook 2 minutes ; add the gravy from the veal, and sufficient boiling water to make 1 pint of sauce, cook 3 minutes ; then strain. Pour a little sauce over the meat and serve the remainder in a sauce bowl ; VEAL. 279 garnish with a border of creamed wax beans around the meat, then a border of carrot balls, and next to the carrots a border of potato balls. Teal Boulade. — Bemove the bones, kidney, and fat from a loin of veal weighing about 9 or 10 pounds ; season with 1 table- spoonful seasoning salt ; then prepare a forcemeat. Mix Vs pound fine-chopped real with 4 ounces fine-chopped veal fat ; season with 1 teaspoonful seasoning salt and Y^ teaspoonful grated nutmeg. Boil Vj cupful water with 1 ounce butter, add y, cupful flour, stir until formed into a paste, then remove ; when cold add it to the meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine grated bread crumbs

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