Veal Cream. (Mrs. Wellington.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Pound the veal fillet and the white meat of a stock hen and put them through a sieve.
  2. Return the mixture to the mortar.
  3. Add bread-crumbs soaked in milk and squeezed dry, butter squeezed in a cloth, and the yolks of 2 eggs.
  4. Mix well.
  5. Add 1/4 pt. of well-whipped cream.
  6. Season with pepper, salt, and a grate of nutmeg.
Original Text
Veal Cream. (Mrs. Wellington.) 2 lbs. of scraped veal fillet and all the white meat of a stock hen, pounded and put through a sieve. Return to the mortar, add to it ½ lb. bread-crumbs soaked in milk and squeezed out dry, also 1 oz. of butter well squeezed in a cloth, the yolks of 2 eggs and, when well mixed, add ¼ pt. of well-whipped cream, season with pepper, salt, and a grate of nutmeg.
Notes
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