Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 95

Table of Contents

2 pounds of cold roast or stewed veal. The remains of a stewed and stuffed fillet are good for this purpose, especially if underdone.

1 pound cold boiled ham.

1 large cupful gravy. If you have none left over, make it of the refuse bits of the cold meat, such as fat, skin, etc.

1 small teaspoonful finely minced lemon-peel, the same of mace, and a table-spoonful chopped parsley.

Salt and pepper.

1 cupful bread-crumbs, dry and fine.

Yolks of 3 eggs beaten light, reserving the whites for glazing the cannelon when done.

Chop the meat very well, season it and stir in the beaten yolks; wet with half the gravy, and mix in the bread-crumbs. It should be just soft enough to handle without running into a shapeless mass. Flour your hands and make it into a roll about three times as long as it is broad. Flour the outside well and lay it in a greased baking-pan. Cover and set in the oven until it is smoking hot, when remove the cover and brown quickly. Draw to the oven-door and brush over with white of egg, shut the door for one minute to set this, and transfer the cannelon, by the help of a cake-turner or a wooden paddle, to a hot dish. Lay three-cornered pieces of fried bread close about it, and pour a rich gravy over all.

You can make a really elegant dish of this by adding to the gravy a half-pint of sliced mushrooms, and stewing them in it until they are tender and savory, then pouring them over the rouleau of meat.

A savory and inexpensive dish, and a good entrée at a family dinner. Of course you can vary the size to suit the remnants of meat.