Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 262

Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of the meat to make balls. Taking as much suet as meat, shred it small; then beat it in a mortar; season with pepper, salt, shred herbs, a little shred onion, and a little allspice. Put in an egg or two, according to the quantity. Make balls, and fry them in good dripping; keep them warm. Then fry your collops with clarified butter, till they are brown enough; and, while they are warming in the pan, put in your sauce, which must be made thus: – have some good glaze, a little white wine, a good piece of butter, and two yolks of eggs. Put your balls to the collops; flour and make them very hot in the pan; put in your sauce, shake them well, and let them boil. If you would have them white, put strong broth instead of glaze and half a pint of cream.