Veal Creams

Ingredients

• Half a pound of veal cutlet
• Two eggs
• Three ounces of panada
• Pepper and salt
• Four tablespoonfuls of thick cream

Method

1. 1

   Take half a pound of raw veal, freed from skin and gristle; cut it into small pieces, pound it fine, add the panada, and pound again; break in the eggs, add a little pepper and salt, and pound it all together in the mortar; rub it through a wire sieve, and mix in the cream.

2. 2

   Butter some small moulds, line them with bits of truffle, fill them with the mixture, place them in a saucepan with boiling second white stock, or water, and boil them very gently for twenty minutes.

3. 3

   If water is used, it should not cover the moulds.

4. 4

   Serve with sauce supreme poured over them.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

VEAL CREAMS Ingredients Half a pound of veal cutlet. Two eggs. Three ounces of panada. Pepper and salt. Four tablespoonfuls of thick Tru£9e

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