Loin of Veal a la Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
Forcemeat
For covering and roasting
To serve with
Instructions (8)
  1. Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney.
  2. Cause it to lay flat, and then make an incision in the center of the top part about three inches deep and six inches long.
  3. Take the piece out, chop it, add to it the suet or beef marrow, parsley, thyme, green truffles, mushrooms, eschallots, lemon peel, chopped very fine, and season it with pepper and salt, and a little beaten spice.
  4. Put all together into a marble mortar, add the yolks of two eggs, and a little french bread soaked in cream.
  5. Then pound the ingredients well, and fill the cavity with the forcemeat, and cover it with a piece of veal caul.
  6. After which tie it down close and cover the whole with a large piece of caul.
  7. Roast it gently.
  8. When it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, &c.
Original Text
Loin of Veal a la Cream. Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney; cause it to lay flat, and then make an incision in the center of the top part about three inches deep and six inches long. Take the piece out, chop it, add to it the suet or beef marrow, parsley, thyme, green truffles, mushrooms, eschallots, lemon peel, chopped very fine, and season it with pepper and salt, and a little beaten spice. Put all together into a marble mortar, add the yolks of two eggs, and a little french bread soaked in cream; then pound the ingredients well, and fill the cavity with the forcemeat, and cover it with a piece of veal caul; after which tie it down[65] close and cover the whole with a large piece of caul, roast it gently, and when it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, &c. N. B. In the same manner may be done a fillet of veal instead of plain stuffing.
Notes
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