Procure part of a loin about the size your dish will conveniently hold,
place it on a spit and have ready some vegetables of all kinds cut
small; lay them on two or three sheets of thickish paper, moisten them
with half a pint of cream, tie the veal up in them and roast it two
hours, make a border of mashed potatoes round your dish, upon which
dress twelve nice poached eggs; take up the veal, clear it from the
vegetables, and dress it in the centre; have ready the following sauce:
put a quart of bechamel sauce (No. 7) in a stewpan, with a little grated
nutmeg, salt, and sugar; stir it over a quick fire, boil it ten minutes,
then add a gill of cream, the juice of a lemon, and an ounce of fresh
butter, pour it over the eggs and veal, and serve; the sauce requires to
be rather thick, but if too much so, thin it with a little milk; if
sprue grass is in season, a few of the heads boiled, and lard between
the eggs, would have a pleasing effect.
For Loins à la purée de céleri,
Do. macédoine de légumes, and
Do. à la Strasbourgienne
See Removes, Nos. 443, 442, and 444.