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Loin Of Veal Bechamel

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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.

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