Blanquette of Cold Meat.
1 pint of cold white meat.
1 gill of milk or cream.
1-1/2 gills of stock.
1 teaspoonful of salt.
1-1/4 teaspoonfuls of pepper.
1-1/2 tablespoonfuls of butter.
1 tablespoonful of flour.
Veal, lamb, or any kind of poultry, will answer for this dish. Have the meat free from fat and bone, and cut into dainty pieces. Season it with half the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, stirring until the mixture is smooth and frothy; then gradually add the stock. Cook for two minutes; then add the milk and cold meat, and simmer gently for fifteen minutes. Turn out on a warm dish and garnish with rice, toast, or pastry cakes. A teaspoonful of lemon juice, added just as the blanquette is being removed from the fire, is an addition that pleases most tastes. A teaspoonful of curry-powder may be stirred into the butter when the flour is added, thus changing the dish to a delicate curry.