| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Scottish | Scottish | 2 | servings |
INGREDIENTS
| 1 | Thin veal slices from calf thigh | |
| 1 | tb | Butter |
| 1/2 | pt | Stock |
| Peel of 1/2 lemon; grated | ||
| 1 | pn | Mace |
| 3 | tb | Wine |
| Beurre mani.; (nut of butter | ||
| ; rolled in flour) | ||
| 6 | Pickled oysters or 6 pickled mushrooms | |
| 1 | Egg yolk | |
| 1 | tb | Cream |
| Salt to taste | ||
| 1 | pn | Nutmeg |
INSTRUCTIONS
Pound veal slices well. Melt butter in skillet, brown veal slices. Add stock, lemon peel, mace, wine; simmer gently for 20 minutes. Thicken with beurre mani.; add oysters or mushrooms. Beat egg yolk with cream, salt, nutmeg. Stir in, heat up, but do not reboil. Converted by MC_Buster. NOTES : A recipe dating from 1783, but just as good as when it was first set down on paper. The idea that cooking from past centuries was primitive is widespread but totally erroneous, especially as fresh ingredients were fresh, not battery-reared or chemically-treated. Converted by MM_Buster v2.0l.
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