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Directions:
Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.
The Most Popular Veal Cookbooks
• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Deftige Hausmannskost• The Southern Heritage Beef Veal & Lamb Cookbook• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Plain & 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• Beef, Veal & Lamb Cookbook -• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Omaha Steaks Good Life Guide & Cookbook 2001-2002 |
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