Veal And Egg Casserole

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

Veal And Egg Casserole

Veal cooked with mashrooms, tomatoes and wine is topped with a layer of sliced hard-boiled eggs and chopped parsley to make a dish which looks as novel and interestlng as it is delicious. Tinned mushrooms and tomatoes may be used for the ones verified here. Ingredients: 21b veal steak 1 large onion 3joz butter jib tomatoes 6oz mushrooms 4 cup stock j cup white wine Salt and pepper 2oz flour 3 hard boiled eggs 1 tablespoon finely chopped parsley i cup cream Method: Heat 2oz butter and add one finely-chopped onion. Fry until brown. Add veal steak, cut into cubes and fry until ‘browning. Peel mushrooms and add skin and cut up tomatoes into small pieces and simmer gently for a few minutes. Melt IJoz butter and blend in 2oz flour. Pour in a little of the liquid from the meat and half a cup of stock and stir until smooth. Add to the meat, together with half a cup of white wine and salt and pepper. Turn into a casserole and cover. Cook in a low oven until the meat is tender; about 1J hours. Hardboil 3 eggs, slice two of them into flat “pennies’’ and cut the other lengthwise into six neat segments. When the meat is cooked, stir in half a cup of cream or top milk and arrange the egg segments on the top and the “pennies” round the dish. Sprinkle with chopped parsley and serve. If eggs are short, use potato chippies for topping instead. ★ French Onion Soup French Onion Soup, afloat with bread cubes topped with grilled cheese, makes a luncheon meal in itself. Ingredients: 4 large onions 3oz butter 2 pints stock Salt and pepper Cubes of white bread Grated cheese

Method: Slice the onions thinly, put into a pan with the fat and cook very gently until yellow. Add stock, cover, and simmer for J ‘an hour until onions are quite tender; season to taste. Put the bread into tureen, sprinkle with cheese, and pour the soup over, then brown under the grill.