Recipes > Soup > Puree de Veau

Puree de Veau


  • 4 ounces pounded veal
  • 1 pint stock
  • 1 ounce butter
  • 1 ounce flour
  • yolks of 2 eggs
  • few drops of lemon juice
  • 1/2 pint whipped cream


Mix veal and butter together in a saucepan, add flour, then by degrees the stock (hot) just boil up. Mix yolks and add little by little the cream, a few drops of cochineal, salt and pepper, pour over this the contents of the saucepan very carefully.


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