A White Fricandeau of Veal

Ingredients

• 4 1/2 pounds breast of veal or fillet from the shoulder
• veal stuffing, finely flavoured
• water
• 1 calf's-foot, cut in pieces
• 1 onion
• 1 blade of mace
• white pepper
• salt
• 1 sprig parsley
• 4 egg yolks, beaten
• 2 lemons, juice of
• button mushrooms or celery pieces
• egg and forcemeat balls

Instructions

1. Take four or five pounds of breast of veal, or fillet from the shoulder.
2. Stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient to cover it; a calf's-foot cut in pieces is sometimes added.
3. Season with one onion, a blade of mace, white pepper and salt, and a sprig of parsley.
4. Stew the whole gently until the meat is quite tender, then skim and strain the gravy.
5. Stir in the beaten yolks of four eggs and the juice of two lemons, previously mixed smoothly with a portion of the gravy.
6. Button mushrooms, or pieces of celery stewed with the veal, are sometimes added by way of varying the flavor.
7. Egg and forcemeat balls garnish the dish.
8. When required to look elegant it should be piqué.