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John and Henry Locke cookery archive, item 1, 1852
Page 5
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thick. Put them in a cullis with small egg and farcemeat balls. Stew until tender. dish them round with the balls in the centre, and chopt endive or bits of brocoli, or greens, round the dish. _____ Grenadines de veau. Cut some round pieces of veal from the thick part of a leg, egg and bread crumb them over and mix a little chopt Herbs & spice with it, fry them in butter of a light brown. Have ready a rich cullis put them in boil & scum. dish round. pour the sauce over, for variety, you may lard them and stew them in white sauce, or a puree of green peas when in season.
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thick. Put them in a cullis with small egg and farcemeat balls. Stew until tender. dish them round with the balls in the centre, and chopt endive or bits of brocoli, or greens, round the dish. _____ Grenadines de veau. Cut some round pieces of veal from the thick part of a leg, egg and bread crumb them over and mix a little chopt Herbs & spice with it, fry them in butter of a light brown. Have ready a rich cullis put them in boil & scum. dish round. pour the sauce over, for variety, you may lard them and stew them in white sauce, or a puree of green peas when in season.
Szathmary Culinary Manuscripts and Cookbooks
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