900. ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Optional additions
Instructions (8)
  1. Put a pat of butter into a stewpan on the fire.
  2. When melted, throw in a tablespoonful of flour.
  3. Stir this with a wooden spoon over the fire for two minutes.
  4. Gradually mix in half a pint of broth.
  5. Put the sauce on the fire, stirring it until reduced to the thickness of Béchamel sauce.
  6. Add the minced veal, a gill of cream, a small piece of glaze, and a little nutmeg, pepper and salt.
  7. Stir this on the fire for three minutes.
  8. Serve as in the foregoing case.
Original Text
900. ANOTHER METHOD. PUT a pat of butter into a stewpan on the fire, and when melted, throw in a table-spoonful of flour; stir this with a wooden spoon over the fire for two minutes; then gradually mix in half a pint of broth, put the sauce on the fire, stirring it until reduced to the thickness of Béchamel sauce; then add the minced veal, a gill of cream, a small piece of glaze, and a little nutmeg, pepper and salt; stir this on the fire for three minutes, and serve as in the foregoing case. Note.—Mushrooms, truffles, tongue or ham, either minced or cut into shreds, may be added to the veal, in either of the two foregoing cases.
Notes
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