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📝 Description
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75
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🥘 Ingredients
A small fillet of veal, 1 pint of Béchamel sauce No. 367, a few bread crumbs, clarified butter.
👨🍳 Method
A fillet of real that has been roasted the preceding day will answer very well for this dish. Cut the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient Béchamel to make it of a proper consistency. Warm the veal in the oven for about an hour, taking care to baste it well, that it may not be dry; put the mince in the place where the meat was taken out, sprinkle a few bread crumbs over it, and drop a little clarified butter on the bread crumbs; put it into the oven for 1/4 hour to brown, and pour Béchamel round the sides of the dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe as a fun challenge, and I must say, the result was surprisingly satisfying. I had always thought of veal as something fancy and intimidating, but this dish was remarkably straightforward. The biggest surprise was how the leftover roasted veal transformed into a new meal. I used my air fryer to warm it up, and it was as if I had a whole new cut of meat. The Béchamel sauce was the star of the show, binding everything together beautifully. I found that the bread crumbs and clarified butter on top added a nice crunch and richness. This dish is perfect for the weeknight cook who wants to repurpose leftovers into something special. Next time, I might add some herbs or spices to the Béchamel for an extra kick. But as it was, this old recipe proved to be a delicious and comforting modern meal.
