899. MINCED VEAL, AND POACHED EGGS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Pare off the outside part of 1 lb. of veal, and then let it be chopped very fine, or cut it into thin shreds.
  2. Put about half a pint of Béchamel sauce (No. 5) into a stewpan and reduce it by boiling, until it becomes rather thick, then add the minced veal, and a little cream; season with pepper and salt, and a very little nutmeg; stir the whole well together over the fire until warm, and dish it up in a conical form;
  3. place six poached eggs round it with a circular scollop of glazed red tongue or ham between each egg;
  4. pour a little Béchamel sauce (No. 5) round the base of the entrée, and serve.
Original Text
899. MINCED VEAL, AND POACHED EGGS. PARE off the outside part of 1 lb. of veal, and then let it be chopped very fine, or cut it into thin shreds. Put about half a pint of Béchamel sauce (No. 5) into a stewpan and reduce it by boiling, until it be- comes rather thick, then add the minced veal, and a little cream; season with pepper and salt, and a very little nutmeg; stir the whole well together over the fire until warm, and dish it up in a conical form; place six poached eggs round it with a circular scollop of glazed red tongue or ham between each egg; pour a little Béchamel sauce (No. 5) round the base of the entrée, and serve.
Notes
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