Veal Collops, with white sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Cut veal that has been already roasted into neat small pieces, round or square.
  2. Season them with a little pepper and salt.
  3. Pass them quick of a pale colour in a bit of butter of the size of a walnut.
  4. Add the yolks of five eggs, and half a pint of cream, with a very small onion or two, previously boiled.
  5. Toss them up quick, and serve hot.
Original Text
Veal Collops, with white sauce. Cut veal that has been already roasted into neat small pieces, round or square; season them with a little pepper and salt; pass them quick of a pale colour in a bit of butter of the size of a walnut; add the yolks of five eggs, and half a pint of cream, with a very small onion or two, previously boiled; toss them up quick, and serve hot.
Notes
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