Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 265

Cut the veal very thin; put it into a stewpan with a piece of butter and one clove of shalot; toss it in a pan for a few minutes. Have ready to put to it some cream, more or less according to the quantity of veal, a piece of butter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it is thick enough, but do not let it boil. If you choose forcemeat balls, have them ready boiled in water, and take out the shalot before you dish up: ten minutes will do them.