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Veal Patties, Bechamel

Name: Veal Patties, Bechamel
Yield: 1 servings
Ingredients: Cut cooked veal in neat dice; put it in bechamel sauce well seasoned

From Cooking for profit, 1886

Serves 1

Bechamel sauce should be half cream and half seasoned broth boiled down strong and clarified.

Presented as published in 1886. 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

Nutrition per serving

520Calories

64 gProtein

2 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories520 kcal

Protein64 g

Carbohydrates2.3 g

Fiber0.1 g

Sugars1.1 g

Total Fat26 g

Saturated Fat9.7 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.4 g

Cholesterol240 mg

Sodium270 mg

Potassium718 mg

Calcium75 mg

Iron2.5 mg

Magnesium58 mg

Phosphorus524 mg

Zinc10 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A26 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B123.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate33 mcg

Choline248 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 204. The excerpt below is the record exactly as published.

Veal Patties, Bechamel. The term bechamel attached to a dish signifies that it is in cream sauce and con- sequently white; thus the white oyster patties. No. 327, are a la Bechamel in a bill of fare. It is the name of a French steward or cook, who brought ^ cream sauce into notice; but to be genuine the sauce should be but half cream, the other half seasoned broth boiled down_ strong and clarified. Cut cooked veal in neat dice, put it in bechamel sauce well sea* SAN

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