Page:Meier - The Art of German Cooking and Baking.djvu/53

 put into tihe gravy with the onions. Cut the meat into pieces and put it into the hot gravy; it must not boil, otherwise the meat will be tough; put another piece of butter on top and serve.


 * ½ lb. veal roast

1½ tbsps. of butter

2 tbsps. of flour

Salt, pinch of pepper

3 tbsps. of white wine

Juice of ½ lemon

½ cup of cream

1 cup of bouillon or water and

¼ tsp. meat extract

½ tbsp. of Parmesan cheese, grated

1 tbsp. of rolls, grated

Preparation: The butter is melted and flour stirred in. Stew it and add water or bouillon (if you take water, use ¼ teaspoonful of meat extract), cream, white wine, salt, pepper, lemon juice. The gravy must boil. Taste it to make sure that it may not be either too salty, too sweet, or too sour.

Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once.


 * 1 lb. veal roast

⅛ part of an onion chopped fine

3 tsps. of parsley, chopped fine

⅛ lb. of butter, good measure

3 eggs

Salt

1 pinch of pepper

¼ cup of sweet cream

1 roll, grated

½ pt. of tomato or sardine gravy

1 tsp. of Parmesan cheese

Preparation: The veal roast is chopped fine. Three-fourths of the butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The chopped onion is cooked in butter for a little while and then stirred in.

The white of egg is beaten stiff and also added to the mass. A tin pudding-mold is buttered and strewn with roll crumbs, the mixture put in, and the closed mold set in a steamer over boiling water and steamed for one hour.

Dump the pudding on a hot platter and pour over it tomato or sardine gravy.