|
|
Directions:
Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce.
The Most Popular Veal Cookbooks
• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Deftige Hausmannskost• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Meat Cookbook (Family Circle, Library of Creative Cooking)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Beef, Veal & Lamb Cookbook -• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Southern Heritage Beef Veal & Lamb Cookbook• 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 |
|
|
