Breast Of Veal Recipe

To fricassee it like fowls, parboil it; turn it a few times over the

fire with a bit of butter, a bunch of parsley, scallions, some

mushrooms, truffles, and morels. Shake in a little flour; moisten with

some good stock broth; and when the whole is done and skimmed, thicken

it with the yolks of three eggs beat with some milk; and, before it is

served, add a very little lemon juice.

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