816.—VEAL WITH PARSLEY SAUCE. (Fr.—Veau à la Poulette.)
Ingredients.—2 lb. of fillet of veal, ¾ of a pint of white sauce, No. 222, 1 oz. of butter, 1 dessertspoonful of finely-chopped parsley, 1 dessertspoonful of lemon-juice, 1 yolk of egg, salt and pepper.
Method.—If the meat is not one compact piece, bind it into a good shape with tape. Melt the butter in a stewpan, fry the meat gently until the entire surface is lightly browned, then add the white sauce and seasoning to taste. Cover closely, simmer gently from 2 to 2½ hours, then take up the meat and keep it hot. Strain and return the sauce to the stewpan, add the parsley, lemon-juice, and yolk of egg, stir until the sauce thickens, then pour it over the veal, and serve.
Time.—From 2½ to 3 hours. Average Cost, 3s. Sufficient for 5 or 6 persons. Seasonable at any time.
