(A good and inexpensive dish)
Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme,
pepper, salt, three bay−leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out
also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp
taste with the juice of half a lemon. Put back the breast of veal in this sauce and when hot again serve them
together.
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