Timbale de Veau aux Champignons
From Home cookery, 1898
Mushroom puree can be added for flavor.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 29. The excerpt below is the record exactly as published.
Timbale de Veau aux Champignons. Cooked veal (chopped finely) 6 oz. Cooked ham or tongue (chopped finely) 2 oz. Panada 6 oz. Eggs 2 (large). Butter I oz. Seasoning.
Cook this with the app: pantry check, scaling, and the assistant.