Veal à la Béchamel.
- Ingredients—1 lb. of cold cooked veal.
- ¼ lb. of button mushrooms.
- ½ pint of Béchamel sauce.
- The yolks of 2 eggs.
- Some fried sippets of bread.
Method.—Cut the veal into large dice.
Clean the mushrooms and stew them in the sauce until tender.
Then add the yolks of two eggs well beaten.
Stir over the fire until they thicken, but on no account let the sauce boil, as that might curdle the eggs.
Last of all, put in the pieces of veal, and let the saucepan remain by the fire until they are thoroughly heated.
Serve garnished with fried sippets of bread.