Timbales of Veal

Ingredients

• 2 cups of finely chopped cooked veal
• 2 tablespoons butter
• 1/2 cup milk
• 1 teaspoon salt
• cayenne
• nutmeg
• 1 tablespoon chopped parsley
• 1/2 cup cream
• 1 cup bread crumbs
• 4 well beaten egg yolks
• 4 whites of eggs beaten stiff

Method

1. 1

   Put butter, crumbs, milk, yolks of eggs and seasoning into a saucepan and heat well.

2. 2

   Then add the veal, cream and lastly fold in the well beaten whites of eggs.

3. 3

   Fill well buttered timbale molds or small cups half full, cover with buttered paper, place in pan of hot water halfway up molds and bake from 15 to 20 minutes.

4. 4

   Turn out and serve with white or yellow bechamel sauce.

5. 5

   Garnish with parsley and lemon points.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

2 tablespoons butter, 2 slices of onion, 1 cup of M'adeira sauce, % cup French, mushrooms, pepper and salt. Cook the onion in ibutter until Ijrown. Wipe kidneys dry, roll in Hour and saute in butter for 5 min. Heat mushrooms -with Madeira sauce and pour over kidneys. Quick cooking is best for kidneys. MOCK TERRAPIN OF LIVERi— Mrs. Francis C. Wlhite, Everett, Wash. Take calf's liver, cut in thick slices, season and fry. Cut with knifo in Tery small pieces, add good bit of butter, cayenne pepper and mus- tard, and enough warm water to form gravy; at the last moment add 2 or 3 hard boiled eggs cut in small pieces. A fine luncheon dish. 50 MEATS BAKED LIVER, LARDED — Mrs. A. Decourtieux. Skewer liver into sha.pe, and lard with strips cf fat pork. Surrounii it with vegetables chopped fine. Add to the .boiling water the season- ings and the beef extract. Pour this over liver. Cover and biake for 1 hour and a half. Uncover and bake fifteen minutes more. Remove from the par, add the lemon juice to theliquor, strain over the liver aJid serve. 1 calf's liver, % tb. fat salt pork, 1 carrot, 1 onion, 1 red pep- per, 2 stalks celery, V2 hay leaf, 1 teaspoon beef extract, 2 cups boiling water, 2 tablespoons butter, 2 tablespoons flour, %. teaspoon salt, juice of 1- lemon. VEAL CUTLETS — Mrs. W. F. Jones. Lay the cutlets on a hoard and chop on both sides until they are quite ragged; roll in egg and cracker crumbs; put into a pan where there is plertv of hot fat, and cook rather slowly for 20 minutes, or until they are a nice brown; salt them and place on a platter. Put 1 tablespoon of flour into, fat remaining in the pan, and let cook a few minutes, stirring constantly; then gradually aidd milk until the gravy is of the right consistency. Season, and pour over cutlets, or serve separately. It is best when cutlets are well torowned to cover them and set them bacH for 10 min. longer. VEAL CUTLETS BAKED— Mrs. L. A. Lancel. Put tTie veal ciitlets in a baking dish, sprinkle with salt, pepper, small green onion! cut fine, and a little parsley, tiread crumibs and bits of butter. Ad;di another layer if necessary. Bake about 20 minutes until done and brown on the top. FRICANDEAU— Mrs. L. A. Lancel. Have your butcher lard a piece of veal with the bone removed. Brown your ve^l thoroughly, add a little water, 6 cloves, 6 allspice, 2 laurel leaves, a few mustard seeds, 2 good sized carrots cut up, pepper and salt, season highly. Toward last add 1 small glass of white -wine or sherry. When '^one put your meat in a deep, dish arranged with carrots and a few olives, and pour your liquor over it and set aside to cool. Serve cold. Simmer the bone of the veal with meat and use stock for the liquor. FRICANDEAU OF VEAL— Mrs. Robt. H. Menzies. 3 lbs. best veal from the fat side of a leg of vep.!, 2 carrots, 2 large onions, savory herb^, flavoririg of m.a.ce, allspice, 2 bay leaves and pepper to taste, a fe|iv slices fat bacon, 1 pt. of any good stock. Take off the skin, trim the meat evenly into a good shape and m'ake some slits in it. Lard thickly with the bacon fat. Slice the vegetables and put these with the herbs and spices in the middle of a stew pan with a few slices of baqon on top; these should form a mound for the veal to rest on. Lay the fricandreau over the hacon, with a little salt MEATS 51 Bprinkled over it and pour in just enough stock to cover the bacon, etc., without touching the veal. Let it gradually come to the boll, then put it over a slow and equal fire and let it simmer very gently for about 2% hrs. Baste it frequently and a short time 'before serving put it into a brisk even for a few minutes ; skim the fat from the liquor and serve. VEAL PILLAU — Mrs. R. H. Renebome. This is a very savory and economical mode of preparing veal, 3 lbs. cut from the neck and shoulder being used. The other materials need- ed are 1 cup of rice, 3 tablespoons butter or % of a lb. of salt pork, 1 oninn, 3 teaspoons salt, V2 teaspoon pepper, 1 cup strained tomato, and 4 cups boiling water. Cut the veal into small pieces and season well with salt. Chop onion fine, cook in the butter until a light brown, add vr a] p.nd stir until brown, add tomato and 1 cup of the water and sim- mer gently for 1% hrs. Now add the other 3 cups of water, salt, pep- per and rice. Cover closely and simmer, for another hour. The rice will abforb most of the liquid. BREAST OF VEAL (Norwegian Style). Breast of veal, 1 egg, 'bread crumbs, chopped parsley, salt, butter; wash meat in tepid water, hcjl in salted water. When jtender dip in beaten egg, roll in bread crumbs and chopped parsley and salt and brown in frying pan, in butter. VEAL LOAF— Mrs. E. O. Allen. 2% lbs. raw veal, minced with % lb. fat salt pork; add 1 cup fine cracker crumbs, 2 tablespoons butter, 3 tablespoons ■milk, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon allspice, 1% teaspoons pulverized sage, 3 eggs, beaten. Mix thoroughly; press into a deep pan; bake 2 hrs., basting every ten minutes with a little hot water; when cold, unmould on a platter, and garnish with watercress and slices of lemon. VEAL LOAF, STEAMED — Mrs. Carter P. Pomeroy. 2 lbs. of veal and % lb. of salt pork, put through a sausage grinder; 2 cups of ibread crumbs soaked in stock or milk; 2 eggs unbeaten; a little grated onion; salt and pepper; steam in pudding pail 2 hrs. This is good served hot in slices with tomato sauce; or cold with mayon- naise 'dressing; or for a cold lunch dish; very easily made, and sur© to be good. PRESSED KNUCKLE OF VEAL— Mrs. Geo. Rodden. Simmer a 2 lb . knuckle of veal in highly seasoned water until it will pull to pieces. Boil 6 eggs hard, wlien cold slice. Shred veal -with, a silver fork, place V2 in a deep 'dish and' alternate slices of egg and lemon around the sides of the dish, add remainder of veal, put slices of egg on top, and pour over a little of the liquor from the veal, which must be boiled down until it will jelly. Press and set aside to cool. 52 MEATS TIMBALES OF VEAL— Mrs. Fronmuller. 2 cups of finely chopped cooked veal, 2 tablespoons ibutter, ^ cup milk, 1 teaspoon salt, cayenne, nutmeg, 1 tablespoon choppedi parsley, %' cup cream, 1 cup bread crumtis, 4 -well beaten egg yolks, 1 teaspoon cloves, 4 Tyhites of eggs beaten stif

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