Scallops of veal (serves 8)

(Recipe #71, page 93)

Take a pound of veal (if veal is not available, beef will do) and ¼ pound of pork fat or refreshed suet and chop them together as fine as possible. Combine with ¼ pound of white bread without its crust squeezed with cold water, 2 egg yolks, and some salt and pepper; knead together vigorously and form into flat scallops the size of a silver dollar.

Quickly fry them in lots of hot fat in a skillet, removing them when they have browned lightly. Sweat a tablespoon of flour in the fat with a handful of herbs such as chives, parsley, and a little tarragon, stir in bouillon and some sour cream to make a thickened gravy, which is poured boiling hot over the scallops.

Serve after soup with boiled potatoes or in the evening as a ragout.

Translated by David Green.

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