Entrées à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Entrées à la mode / by Mrs. De Salis. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    same of grated and dried parsley. Chicken may be cooked in this way. Cream of Veal. Creme de Veau. Take a pound of fillet of veal, pound it in a mortar with an equal part of milk panada. Well mix, then stir in the beaten yolk of one egg and the whipped whites of two, and sufficient cream to make it into a paste ; add a little pepper and salt to taste. Place this in well-buttered dariole moulds, which have been previously decorated with strips and pieces of truffle and tongue stamped in differ- ent devices. Steam for an hour—be sure and do not let it boil. Turn out and serve with either tomato sauce or a puree of spinach. Fillet of Veal k la Moderne. Filet de Veau a la Moderne. Take one pound of fillet of veal and cut and trim from it some cutlets neatly in rounds the size of a five-shilling piece, fry them in butter but do not let them brown. Mask them with a farce made of four minced mushrooms and two shalots which have already been fried ; let all remain in the butter over the fire a few moments, then add one gill of white sauce ; let them saut£ in it for three minutes, then add two yolks of egg and lastly a tablespoonful of finely chopped parsley and a tea- spoonful of lemon juice, stirring well until the sauce is thick. Dish in a circle on a border of mashed potato and pour the sauce over and around it.