Veal Olives

Ingredients

• If 1.5 lbs. fillet of veal
• A little butter
• 4 pt. stock
• 3 oz. cooked meat
• 1 tea - sp. chopped onion or shallot
• 1 tea - sp. chopped parsley
• 4 oz. butter
• A pinch of nutmeg
• 1 tea-sp. flour
• 1 yolk of egg

Method

1. 1

   Cut veal into strips, beat to tenderize.

2. 2

   Place stuffing on each strip, roll, and tie.

3. 3

   Brown in butter, then add stock and cook until tender.

4. 4

   Serve with reduced liquid and garnish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 378. The excerpt below is the record exactly as published.

Veal Olives (Paupiettes de Veau) If lbs. fillet of veal. A little butter. 4 pt. stock. Farce. 3 oz. cooked meat. 1 tea - sp. chopped onion or shallot. 1 tea - sp. chopped parsley. 4 oz. butter. Pepper Salt. A pinch of nutmeg. 1 tea-sp. flour. 1 yolk of egg

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