Veal Roll a la Perigord

Ingredients

• two and a half pounds veal
• one small cup bread crumbs
• half cup cold cream sauce
• two tablespoons sherry
• whites of three eggs
• pepper
• salt

Method

1. 1

   Beat veal until tender; spread out in one big slice, fill and roll.

2. 2

   Tie up with strings; put on a pan with pepper, salt, onions, carrots, butter, sherry, and stock.

3. 3

   Baste occasionally and roast in a hot oven until brown, about 45 minutes.

4. 4

   Cut strings away, cover with Perigord sauce, and put in the oven for 10 minutes.

5. 5

   Serve with green peas or vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 209. The excerpt below is the record exactly as published.

salt, as the meat may be salty. Put eggs in a frying pan with the butter; let them begin to cook, then add the beef to the eggs, and scramble. When ready, arrange on a hot platter; garnish with triangles of buttered toast all around and with some parsley. Serve as a breakfast or luncheon dish. It is also served for a light Sunday supper. Smoked beef is also used for different sandwiches. VEAL (Veau) Veal comes from a calf that should be at least six to eight weeks old and is divided into: Head Neck Shoulder Shoulder roast Breast Rib roast Loin chops Veal cutlets Leg Knuckle Hip roast Kidney Sweetbreads Liver Feet Calf’s head is used for mock turtle soup, barley soup, rice soup, etc. The meat of the head is used for calf’s head en tourteauy calf’s head a la terrapin, etc. Neck , with addition of the breast, is used for stew. Shoulder is used for a roast, boned and stuffed. Rib chops can be broiled, breaded, fried, or devilled. Loin is cut in chops, breaded, fried, and served with tomato sauce. It is also cracked, roasted, and served as a main dish for dinner, and is cut from the hip bone to the rib chops. When cut for a saddle the calf must not be split. The saddle is cut with the double loin from the hip bone to the rib chops and is trimmed and roasted for a main course for dinner. Hip roast is used for a pot roast or an a la mode. Leg is divided into roasts, veal cutlets, breaded and fried, also cut up and used for stews and veal a la Ragout. Knuckle and feet are used for soups and jellies. Kidney is used for broiling and stews. Sweetbreads , the most expensive part of the calf, come from the neck in pairs, and are made into different kind of dishes, particu¬ larly as entrees. 144 THE SWEDISH, FRENCH, Liver is used for frying, roasting, for mousses , timbales , mock pates , etc. Fried Veal Cutlets ( Cotelettes de Veau i rites) Veal cutlets are from the leg of the calf. Have the cutlets about three-quarters of an inch in thickness. Put butter in the frying pan ; have it very hot; put the cutlets in and fry rather quick but well done; when brown on one side turn over. When done, place on a platter; remove fat from pan; put half cup stock in the pan; shake it around; strain the juice around the cutlets; garnish with parsley and serve very hot with potatoes and green vegetables for luncheon or supper. Devilled Veal Chops with Tomatoes Cotelettes de Veau a la Diable, aux Tomates Bone the chops, leaving only a bone about three to four inches long for the paper frill. Spread with a devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Spread on the chops while the sauce is hot. Put them on an oiled paper and leave until cold. Then dip in egg and bread crumbs; sprinkle with pepper and salt and fry until golden brown in hot but not too deep fat. Arrange on a platter, one resting on top of the other, with a paper frill on each bone, and stuffed tomatoes all around; garnish with parsley. Serve as a luncheon or supper dish. Veal Roll ( Roulade de Veau) a la Perigord Select two and a half pounds veal, cutlet part, beat until nice and tender; spread out in one big slice, then fill and roll. Put strings around and tie up nice and plump; put on a pan with pepper, salt, onions, carrots, butter (or bacon fat), sherry, and some rich stock. Baste it occasionally and put in good hot oven until brown — about three-quarters of an hour. Take out; cut strings away; cover with a Perigord sauce; put in the oven ten minutes. Serve with green peas or any kind of vegetables around, or a mushroom sauce as a roast. Filling. To one pound veal take half pound sausage meat. Put the veal through machine three or four times; add sausage meat, one small cup bread crumbs, half cup cold cream sauce, two tablespoons sherry, juice of an onion, pepper, salt, and whites of three eggs

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