Breast of Veal en Gallentine

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 (9)

Veal Gallentine

Breast of Veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a light forcemeat
slips of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
fat bacon
omlets of eggs white and yellow ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Serving

stewed sorrel ↝ Chard, raw [Other dark green vegetables]
stewed celery heads ↝ Celery, raw [Vegetables and Vegetable Products]
ragout

Instructions (4)

Bone the veal and lay a light forcemeat over it, and upon that some slips of lean ham, pickle cucumbers, fat bacon, and omlets of eggs white and yellow.
Roll it up tight in a cloth, tie each end, and braise it till tender.
When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top.
Then put under it stewed sorrel or stewed celery heads, or ragout.

Original Text

Breast of Veal en Gallentine.

Bone the veal and lay a light forcemeat over it, and upon that some slips of lean ham, pickle cucumbers, fat bacon, and omlets of eggs white and yellow. Roll it up tight in a cloth, tie each end, and braise it till tender. When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top; then put under it stewed sorrel or stewed celery heads, or ragout.

Notes

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