Veal Balls In Pastry Shells
|Light cream||1⁄4 Cup (4 tbs)|
|Ground veal||1 Pound|
|Onion juice||1⁄2 Teaspoon|
|Butter||1⁄4 Pound (1/2 Cup)|
|Light cream||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Grated onion||1 Teaspoon|
|Baked pastry tart shell||12|
Soak bread in cream for 5 minutes; add the ground meat, egg, salt, nutmeg, mace, and onion juice.
Mix lightly; roll mixture into marble-sized balls.
Roll balls in flour; brown in the 1/2 cup butter; transfer to top of double boiler.
To make sauce, blend together the 2 tablespoons butter and flour; add to the pan drippings and cook until browned.
Add cream, water, 1/4 cup of the wine, mace, and onion.
Stirring, cook until smooth and thickened.
Pour sauce over meat balls; cover and cook over hot water 30 minutes.
Stir in the remaining 1/4 cup wine.