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Show SAVORY DISH OF VEAL. I Meat lo Appetizing Cooked In Form of Cannelons. Six tablcspoonfuls of chopped lean, cool veal, two teaspoonfuls of chopped, cooked ham, six chopped preserved mushrooms, tho yolks of twoieggs, n small teacup of whlto sauco, three-quarters three-quarters of a pound of puff pastry. Flour somo round wooden sticks nbout four inches long; tho handlo of old wooden spoons would do. Doll tho pastry out to tho thickness of nn eighth of nn Inch wldo. Cut It Into long strips nbout an inch wldo. Twist theso loosely round tho sticks, lotting tho edges ovorlnp each othor in tho twists. Dnko thorn In a hot oven until they nro a palo brown color. Allow tho pastry to cool a llttlo, then gently draw out tho sticks. Mix tho veal, ham and mushrooms, put thorn Into a saucepan with tho sauco and stir over tho flro until tho mlxturo Is hot, add tho yolks of tho eggs and stir for a minute longor. Season carefully, then fill lit the c.iimelons with the mlxturo. mlx-turo. Leavo them until cold, nnd servo them garnished with parsley or watercress. water-cress. If a hot dish Is proforred, heat tho cannolons slowly In tho oven. Tho remains of nny kind of cold meat may I bo used In tho placo of veal. |