Puree De Veau Recipe

Four ounces pounded veal, one pint stock, one ounce butter, one ounce

flour, yolks of two eggs, few drops of lemon juice, one half pint

whipped cream. Mix veal and butter together in a saucepan, add flour,

then by degrees the stock (hot) just boil up. Mix yolks and add little

by little the cream, a few drops of cochineal, salt and pepper, pour

over this the contents of the saucepan very carefully.

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