VEAL, Fillet of, au Béchamel (Cold Meat Cookery).
Ingredients.—A small fillet of veal, 1 pint of béchamel sauce, a few bread-crumbs, clarified butter. Mode.—A fillet of veal 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 ¼ hour to brown, and pour béchamel round the sides of the dish. Time.—Altogether 1½ hour. Seasonable from March to October.