Fillet of Veal, au Bechamel, with Oysters from Modern Cookery for Private Families by Eliza Acton
Roast, in the usual way, a delicate fillet of veal, and in preparing it for the spit be careful to bind it up tightly, so that no cavity may be left where the bone has been taken out. While it is a...
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Ingredients
- oysters
- fillet of veal
- strong veal broth
- veal stock
- white sauce
- broth
- white part
- veal
- whole oysters
- oyster liquor
- butter
- mushroom-buttons
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