Cold Beef Olives.
- Ingredients—Some cold roast beef.
- Some veal forcemeat, omitting the suet.
- Some gravy.
- Flour.
- Pepper and salt.
- Some mashed potatoes.
Method.—Take slices of cold beef, and cut them into strips 1½ inches in width.
Lay on each a little veal stuffing; roll them round it, and tie them with string.
Put them into a stewpan close together; pour the gravy over them, and simmer them gently for ten minutes.
Dish them on a border of mashed potatoes.
Thicken the gravy with a little flour, and pour it over them.
[ENTRÉES.]
[Quenelles of Veal.]
- Ingredients—1 lb. of fillet of veal.
- 1 oz. of butter.
- 2 oz. of flour.
- 1 gill of water.
- A few drops of lemon juice.
- 2 eggs.
- Seasoning.
Method.—Scrape the veal finely.
Melt the butter in a saucepan; mix in the flour.
Then add the water and cook well.
Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly.
Then rub through a wire sieve.
Shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water.
Poach them gently in a greased frying-pan, or sauté pan, for ten minutes.
Dish them on a border of mashed potatoes, and pour white sauce over them.
Garnish with chopped truffle and ham.
Cooked green peas, mushrooms, or other vegetables, may be placed in the centre.