oven. Dish the meat in a pyramidal form, strain the sauce over, garnish with the sliced truffle, mushrooms, poached eggs, and fleurons of puff-paste, and serve hot.
Time.—About 1 hour. Average Cost, 3s. 9d. to 4s. Sufficient for 5 or 6 persons.
806.—VEAL SOUFFLE. (Fr.—Soufflé de Veau.)
Ingredients.—1 lb. of lean uncooked veal, ¼ of a pint of white sauce, ¼ of a pint of double cream, 2 ozs. of butter, 3 eggs, 1 small truffle, a pinch of nutmeg, salt and pepper, ½ a pint of Béchamel or Suprême sauce.
Method.—Pass the meat 2 or 3 times through the mincing machine, then pound it in a mortar, adding gradually the butter, white sauce (cold), and 3 yolks and 1 white of egg, one at a time. Season to taste, add a little nutmeg, and when the mixture is perfectly smooth rub it through a fine wire sieve. Whip the cream slightly, whisk the remaining 2 whites of eggs to a stiff froth, and mix lightly with the veal purée. Have ready a well-buttered plain mould, decorated or not, according to taste, with sliced or chopped truffles, put in the mixture, cover with a buttered paper, and steam gently for about 1 hour. Serve with the Béchamel or Suprême sauce round.
Time.—To prepare and cook, from 1¾ to 2 hours. Average Cost, 2s., exclusive of the sauce. Sufficient for 4 or 5 persons.
807.—VEAL, SMALL SOUFFLES OF. (Fr.—Petits Soufflés de Veau à la Minute.)
Ingredients.—¼ of a lb. of lean uncooked veal, 3 eggs, ¼ of a pint of cream, 1 truffle, salt and pepper, 2 or 3 tablespoonfuls of white sauce (see Sauces).
Method.—Butter some small china soufflé cases. Pass the meat 2 or 3 times through a mincing machine, then pound it in a mortar until smooth, adding the yolks of the eggs one at a time, and the cream gradually. Season to taste, and rub through a fine wire sieve. Whip the whites of the eggs stiffly, and stir them lightly into the meat purée. Put a teaspoonful of the white sauce into each soufflé case, and ¾ fill with the meat preparation. Sprinkle on the top a little finely-chopped truffle, place the cases in a baking tin, cover with a buttered paper, and bake for 15 minutes in a moderately hot oven. Serve in the cases.
Time.—About 1 hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 8 or 10 cases.
808.—VEAL STEW (White). (Fr.—Blanquette de Veau.)
Ingredients.—2 lb. of fillet, neck, loin or breast, 2 ozs. of butter, 2 ozs.
