Veal Collared, or Galantine of Veal

Ingredients

• a fine breast of veal
• an onion
• a carrot
• half a dozen peppercorns
• a moderate-sized lump of sugar
• a pinch of salt
• half a pound of lean ham
• four truffles
• the hard-boiled yolks of twelve eggs
• three ounces of clarified butter
• a piece of freshly-cut garlic
• the strained juice of a lemon

Method

1. 1

   Simmer the veal with water, onion, carrot, peppercorns, sugar, and salt for two hours.

2. 2

   Remove bones and gristle, lay flat, and prepare ham and truffles.

3. 3

   Spread egg forcemeat over veal, layer with ham and truffles, roll tightly, and bind.

4. 4

   Simmer again for three hours, cool under weight, and glaze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2114. The excerpt below is the record exactly as published.

Veal, Collared, or Galantine of Veal. • — Take a fine breast of veal. Put it into a stewpan with as much cold water as will cover it, and put with it an onion and a carrot, half a dozen pei^percoms, a moderate-sized lump of sugar, and a pinch of salt. Bi-ing the liquor quickly to the boil, skim carefully, then draw the saucepan back, and let it sim- mer gently for a couple of hours. Take it up, remove the bones and the gristle, and lay it flat upon the table skin downwards. Have ready prepared half a pound of lean ham cut into thin strips, four truffles cleaned and thinly sliced, and a forcemeat made with the hard-boiled yolks of twelve eggs pounded smoothly with three ounces of clarified butter, the grated rind of a lemon, as much grated nutmeg as will cover a sixpence, a salt- spoonful of white pepper, a tea-spoonful of powdered sweet herbs, two tea-spoonfuls of chopped parsley, and a tea-spoonful of ancho\nr. Rub the veal quickly across with a piece of freshly-cut garlic, sprinkle a little salt upon it, and rub the strained juice of a lemon

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