Fillets of Veal, Green Gooseberry Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some fillet of veal, say about one pound and a half to two pounds, cut it into slices and then into neat little fillets; bat them out, using cold water to prevent them sticking to the board, t...
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Ingredients
- gooseberry sauce
- potato
- flour
- egg
- tongue
- ham
- raw egg
- cold water
- salt
- cayenne pepper
- warm butter
- fillet of veal
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