cookbooks

Loin Of Veal Bechamel Recipe

When the veal is nicely roasted, cut out part of the fillet down the

back; cut it in thin slices, and put some white sauce to what you have

cut out. Season it with the juice of lemon and a little pepper and salt;

put it into the veal, and cover the top with crumbs of bread that has

been browned, or salamander it over with crumbs, or leave the skin of

the veal so that you can turn it over when the seasoning part is put in.

Vote

1
2
3
4
5

Viewed 1300 times.


Other Recipes from Meats And Vegetables.

Trouhindella
Artichokes To Fricassee
Bacon To Cure No 1
Bacon To Cure No 2
Bacon To Cure No 3
Barbicue
Alamode Beef No 1
Alamode Beef No 2
Alamode Beef No 3
Alamode Beef In The French Manner
Rump Of Beef With Onions
Rump Of Beef To Bake
Rump Of Beef Cardinal Fashion
Beef Sausage Fashion
Ribs And Sirloin Of Beef
Rib Of Beef En Papillotes In Paper
Brisket Of Beef Stewed German Fashion
Beef To Bake
Beef Bouilli
Beerf Bouilli Another Way
Relishing Beef
Beef To Stew
Beef To Stew Another Way
Cold Beef To Dress
Cold Boiled Beef To Dress