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VEAL CAKE, EXCELLENT FOR SUPPER

(Belgian) - (The Belgian Cook-book)







Take your veal, which need not be from the fillet or the best cuts. Cut
it into pieces about an inch long and add a little water when putting it
into the pan; salt, pepper and a little nutmeg, and let it simmer for two
hours. When tender, stir in the juice of half a lemon, and then bind the
sauce with the yolk of an egg, or, in default of that, with a little
flour. Serve immediately. You will find that when you wish to bind a
sauce at the last minute, egg powder will serve very well.
[_V. Verachtert_.]











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