cookbooks

Collops White No 2 Recipe

Cut the veal very thin; put it into a stewpan with a piece of butter and

one clove of shalot; toss it in a pan for a few minutes. Have ready to

put to it some cream, more or less according to the quantity of veal, a

piece of butter mixed with flour, the yolk of an egg, a little nutmeg,

and a tea-spoonful of lemon-pickle. Stir it over the fire till it is

thick enough, but do not let it boil. If you choose forcemeat balls,

have them ready boiled in water, and take out the shalot before you

dish up: ten minutes will do them.

Vote

1
2
3
4
5

Viewed 1464 times.


Other Recipes from Meats And Vegetables.

Trouhindella
Artichokes To Fricassee
Bacon To Cure No 1
Bacon To Cure No 2
Bacon To Cure No 3
Barbicue
Alamode Beef No 1
Alamode Beef No 2
Alamode Beef No 3
Alamode Beef In The French Manner
Rump Of Beef With Onions
Rump Of Beef To Bake
Rump Of Beef Cardinal Fashion
Beef Sausage Fashion
Ribs And Sirloin Of Beef
Rib Of Beef En Papillotes In Paper
Brisket Of Beef Stewed German Fashion
Beef To Bake
Beef Bouilli
Beerf Bouilli Another Way
Relishing Beef
Beef To Stew
Beef To Stew Another Way
Cold Beef To Dress
Cold Boiled Beef To Dress