Читать книгу The Art of German Cooking and Baking онлайн

42 страница из 80

 6–7 lbs. of veal saddle

 Some salt

 1 pinch of pepper

 ¼ cup of butter, or good roast drippings

 ¼ lb. of bacon

 1 cup of cream

 2½ tbsps. of flour

Preparation:

Remarks:

Another way is to take cream and champignons and lemon juice.

The left over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon.

No. 9—ROAST VEAL LOIN WITH KIDNEY.

Quantity for 6 Persons.

 3 lbs. of veal loin with the kidney

 Salt

 1 pinch of pepper

 ⅛ lb. of butter or lard

 1 tbsp. of flour

 ¼ cup of cream

 ½ cup of water

Preparation:

No. 10—ROASTED FRICANDEAU OF VEAL.

Quantity for 6 Persons.

 3 lbs. fricandeau or cushion of veal

 1 small piece of bacon for larding

 ⅛ lb. of butter

 ½ cup of cream

 1 cup of water

 1 tbsp. of flour

Preparation:

No. 11—STUFFED BREAST OF VEAL.

Quantity for 6 Persons.

 3½ lbs. of breast of veal

 ⅛ lb. of butter for roasting

 Salt, 1 pinch of pepper

The Filling.

 ½ lb. of chopped beef or veal