Veal Scallop

Ingredients

• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1/2 cup of broth
• 1/2 cup of milk or cream
• cup of finely chopped veal
• cup of bread crumbs
• the yolk of 1 egg
• 2 tablespoons of milk
• 1 of butter melted

Method

1. 1

   Make a white sauce with butter, flour, broth, and milk.

2. 2

   Grease a baking dish and fill with layers of veal, bread crumbs, and sauce.

3. 3

   Top with bread crumbs mixed with egg yolk, milk, and melted butter.

4. 4

   Bake covered for 35 minutes, then uncover and serve.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 8. The excerpt below is the record exactly as published.

tablespoonfuls of flour, i^ of a teaspoon ful of salt, i cup of fish stock, and J^ of a cup of cream. Flavor with i teaspoon- ful of essence of anchovy and the juice of ]4 a lemon. Sprinkle over the sauce 4 table- spoonfuls of grated Parmesan cheese (or use American cheese) and return the dish to the oven to melt the cheese. Decorate the dish with a circle of bread croutons (fried) dusted with more of the cheese. — From ** The Boston Cooking School Magazine." 26 Februaty, 24. — Nests (eggs). For 6 people use 6 eggs. Toast 6 slices of bread cut neatly in rounds. Beat the yolks of the eggs (slightly salted) very light, heap in a circle on the toast, put ^ a teaspoonful of melted butter in the centre and drop the whole yolk of one egg in the middle of each. Put them, in the oven until the whites are slightly browned. 25- — Lamb Croquettes. Place a saucepan with 2 ozs. of butter and r finely cho|)ped onion over the fire, cook 5 minutes, add i Jieaping tablespoonful flour ; stir and cook 2 minutes; add i cupful of boil- ing milk, a small bouquet, i even teaspoon, ful salt, J^ even tea.s]joonful white pepper; cook 5 minutes, remove the bouquet; add i pt. of finely-minced cooked lamb, }4 cupful of finely-minced mushrooms, and }4 table- spoonful finely-minced parsley; cook 10 minutes ; add the yolks of 3 eggs ; turn the mixture into shallow tin plates and set aside to cool. When ready to cook form the prep- aration into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown. 37 c=Q Febraa.ry. Serve wilh bechamel sauce. BteHAMEL Sauce, — Place a saucepan with i table- spoonful butler over the fire ; add i table- spoonful flour, ami stir for 5 miiiules; then add 2 cups of boiling milk, season with ^ teaspoonful nutm^, i even teaspoonful salt, a sniall bouquet, 6 whole peppercorns, J^ cup- ful mushroom liquor; boil 10 minutes; strain and serve. — Mrs. Gesine Lenicke. 26. — Frankfurter SausE^e. Put the sausage in a saucepan of boiling water ; draw the saucepan to the side of the stove, and let them remain 10 minutes with- out boiling, then serve. — Mrs. Gesine Lemcke. 27.— Oysters and Celery on Toast Cut into yi inch pieces sufficient celery to make i pint ; the coarser pieces maybe used. Pick over i solid pint of small oysters, rinse in cold water and drain well. Put the celery in a small saucepan ; add just sufficient boil- ing water to cover and J^ of a teaspoonful of salt and boil rapidly until tender, about 12 minutes. In a second saucepan melt together I tablespoonful each of butter and flour ; drain r and add the water in which FeBraary. the celery was cooked ; if tliere is not i cup- ful make up the deficiency with milk. Stir until smooth and thick, add seasoning to taste, ihe celery and the drained oysters. Simmer until the oysters are plumped and gills ruffled ; add 3 tablespoonfuls of hot cream, take at once from the fire. Pour over thin slices of buttered toast which have been spread on a hot platter and garnish with blanched celery (ips. — From "Table Talk," Philadelphia. 28.— Veal Scallop. Make a while sauce with the proportions of I tablespoonful of butter, i of flour, J^ a cup of broth and J^ a cup of milk or cream. Season to taste. Grease a baking dish and fill with alternate layers of finely chopped and seasoned veal, bread crumbs and sauce. Because of the bread crumbs which should be used in thin layers, there should be a pint of sauce to every cup of the veal used. The top layer should be of bread crumbs mixed smooth with the yolk of i egg, 2 tablespoon- fuls of milk and I of butter melted.

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