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Veal Collops With White Sauce

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







Cut veal that has been already roasted into neat small pieces, round or

square; season them with a little pepper and salt; pass them quick of a

pale colour in a bit of butter of the size of a walnut; add the yolks of

five eggs, and half a pint of cream, with a very small onion or two,

previously boiled; toss them up quick, and serve hot.











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