Loin of Veal Bechamel

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 12 days ago
Not a recipe: No

Ingredients (6)

For the veal

loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
crumbs of bread that has been browned ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For the filling

white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

When the veal is nicely roasted, cut out part of the fillet down the back.
Cut the removed fillet in thin slices.
Put some white sauce to what you have cut out.
Season it with the juice of lemon and a little pepper and salt.
Put the seasoned filling back into the veal.
Cover the top with crumbs of bread that has been browned, or salamander it over with crumbs, or leave the skin of the veal so that you can turn it over when the seasoning part is put in.

Original Text

Loin of Veal Bechamel.

When the veal is nicely roasted, cut out part of the fillet down the back; cut it in thin slices, and put some white sauce to what you have cut out. Season it with the juice of lemon and a little pepper and salt; put it into the veal, and cover the top with crumbs of bread that has been browned, or salamander it over with crumbs, or leave the skin of the veal so that you can turn it over when the seasoning part is put in.

Notes

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