A White Fricandeau of Veal

Ingredients

• 4–5 pounds breast of veal or fillet from the shoulder
• veal stuffing, finely flavoured
• sufficient to cover water
• 1 calf's-foot, cut in pieces
• 1 onion
• 1 blade of mace
• to taste white pepper
• to taste salt
• 1 sprig parsley
• 4 egg yolks, beaten
• 2 lemons, juice of
• button mushrooms or celery pieces
• egg and forcemeat balls

Instructions

1. Stuff the breast of veal or fillet from the shoulder with a finely flavoured veal stuffing. Place it in a stewpan and add water sufficient to cover it. Add one onion, a blade of mace, white pepper, salt, and a sprig of parsley. If desired, add a calf's-foot cut in pieces.
2. Stew the whole gently until the meat is quite tender. Skim and strain the gravy.
3. Mix the beaten yolks of four eggs smoothly with the juice of two lemons, using a portion of the gravy to combine them. Stir this mixture into the strained gravy.
4. If desired for variation, button mushrooms or pieces of celery may be stewed with the veal. Garnish the dish with egg and forcemeat balls.
5. When required to look elegant, the veal should be piqué.