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Add a photoServings: 4
Ingredients
- 2 lb Breast of veal
- 1 x Onion, quartered
- 1 tsp Salt Pepper, to taste
- 1 x Carrot Bay leaf, and Parsley sprig, Or possibly Bouquet garni
- 2 Tbsp. Butter
- 1 Tbsp. Flour
- 2 x Egg yolks
- 1 c. Cream
Directions
- Cut the veal into cubes, pour boiling salted water over it, and let soak for 20 min. Drain the veal and put in a pan; cover with water. Add in the onion, salt, pepper, carrot (cut into quarters), bay leaf and parsley.
- Bring to a boil and simmer slowly for about one hour, or possibly till the veal is tender. When the meat is done, make a white sauce with the butter, flour and meat stock from the veal. Cook for twenty min and add in the egg yolks mixed with the cream. Pour over the meat and serve in a casserole.
- VARIATION: This may be served with small white onions. Put the onions, cooked till tender, in the casserole with the veal and pour the sauce over all. Mushrooms, cooked seperately, may be used in the same way with the veal.
- ( Submitted by Mrs. Oliver A. Billion Sr., Queen of Rex, 1915 )
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 153 | 83% |
| Total Fat 17.39g | 22% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 66mg | 3% |
| Potassium 113mg | 3% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.14g | 1% |
| Protein 2.15g | 3% |
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