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Veal Balls In Pastry Shells

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  Bread slice 1
  Light cream 1⁄4 Cup (4 tbs)
  Ground veal 1 Pound
  Egg 1
  Salt 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Onion juice 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Butter 1⁄4 Pound (1/2 Cup)
  Butter 2 Tablespoon
  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.

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Veal Balls In Pastry Shells Recipe