Veal Fillet (Au Bechamel)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with bechamel or good white sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2129. The excerpt below is the record exactly as published.
forcemeat, pies, &c., and the centre noix for sauce, &c. As veal becomes tainted very quickly, the udder should be examined and wiped dry every day, and the kernel should bo removed from the fat. The most usual mode of dressing a fiUet of veal is to stuff and roast it, though it can bo either boiled or braised. Probable cost, Is. Id. per pound. Veal, Fillet of (au bechamel — second dressing). — Tho remains of a dressed fillet of veal may be served in this way. Cut a portion of meat from the centre of the veal, leaving a goodly portion untouched from which slices may be cut. Trim the joint, fill up any cracks or cuts there may be in it with forcemeat, and bind it securely. Put it into the oven for an hour or more till it is heated throughout, and be careful to baste liberally for fear it should be dry. Meanwhile mince finely the veal that was taken from the fillet, mix a little forcemeat with it, and stir into it as much good white sauce as wiU moisten it well. Put this mince into the hollow in the fillet, cover with finely- grated bread-crumbs, and drop a little clarified butter
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Cook this with the app: pantry check, scaling, and the assistant.