Home › The Principles of Cookery › VEAL, FILLET OF (au Bechamel, second cooking)

VEAL, FILLET OF (au Bechamel, second cooking)

The remains of a cooked fillet of veal may be served in this way. Cut a portion of meat from the centre of the veal, leaving a goodly portion untouched from which slices may be cut. Trim the joint, fill up any cracks or cuts there may be in it with forcemeat, and bind it securely. Put it into the oven for an hour or more till it is heated throughout, and be careful to baste liberally for fear it should be dry. Meanwhile mince finely the veal that was taken from the fillet, mix a little forcemeat with it, and stir into it as much good white sauce as will moisten it well. Put this mince into the hollow in the fillet, cover with finely-grated bread-crumbs, and drop a little clarified butter upon the crumbs. Place the meat again in the oven till the crumbs are brightly browned, and serve the veal on a hot dish, with bechamel or good white sauce round it. Time, one hour and a half.