Boudinettes of Cold Veal.

Star (Christchurch), Volume LXIV, Issue 852, 28 August 1933, Page 9

Boudinettes of Cold Veal.

j- ■■— - =n To-day’s Recipe.

(If you do not happen to have any cold veal, other meat will do, but then leave out the lemon rind.) Required: Half a pound of cold veal, half a pound of cold boiled potatoes, two teaspoonfuls of chopped parsley, two teaspoonfuls of chopped onion, one teaspoonful of grated lemon rind, half a teaspoonful of pepper, one teaspoonful of salt. Chop the meat finely, or put it through a mincing machine. Rub the potatoes through a sieve. Mix together the meat, potatoes, parsley, onion, and lemon rind. Season to taste. Beat up and add the j'olk, and, if necessary, a little stock or milk. Smooth the mixture evenly on $ plate, mark it with a knife into equal divisions. Work each division into a pretty shape. Brush them over with beaten egg and cover them with crumbs. Fry them in plenty of frving fat from which a bluish smoke is rising. When a golden brown, drain them on paper and serve on a hot dish garnished with a little parsley. J