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Directions:
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.
The Most Popular Veal Cookbooks
• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Beef, Veal & Lamb Cookbook -• Meat Cookbook (Family Circle, Library of Creative Cooking)• Deftige Hausmannskost• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Southern Heritage Beef Veal & Lamb Cookbook |
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