Veal Galantine

Ingredients

• a large, thin veal steak
• a cupful of minced ham
• half a cupful of bread-crumbs
• a dozen stoned and minced olives
• salt and pepper to taste
• enough milk to make it into a thick paste
• enough seasoned veal stock to cover

Method

1. 1

   Trim fat from veal steak, make a force-meat with ham, bread-crumbs, olives, salt, and pepper.

2. 2

   Moisten with milk to form a paste.

3. 3

   Spread force-meat on veal, roll tightly, and sew in muslin.

4. 4

   Simmer in stock for at least three hours.

5. 5

   Let cool in liquor, then remove cloth and set under weight.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 446. The excerpt below is the record exactly as published.

Veal Galantine VEAL Veal, Jugged the meat. Let it simmer very gently till tender. Take out the lemon-rind, flavor the gravy with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boiling cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (first allowing it to cool for a minute or two), then add it carefully to the remainder. Let the saucepan remain near the fire for three or four minutes till the eggs are set, add the strained juice of half a lemon, and serve im- mediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of dressed veal may be served in this way. Time, about half an hour to simmer the veal. Veal Galantine. — Trim all the fat from a large, thin veal steak. Make a force-meat of a cupful of minced ham, half a cupful of bread-crumbs, a doz- en stoned and minced olives, salt and pepper to taste. Moisten this mixt- ure with enough milk to make it into a thick paste. Lay the veal steak upon a pastry-board, spread it with the force-meat, roll it upon itself, and sew this roll up tightly in a piece of mus- lin. Put into a pot with enough sea- soned veal stock to cover

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