Poached Veal Dumplings In Mushroom Sauce
Mince 5 oz.
of lean veal or pie veal very finely; add the same quantity of crustless bread soaked in milk or stock and then squeezed out, some salt, pepper, finely chopped onion and chopped parsley.
Bind with a beaten egg.
The mixture should be extremely smooth and could if liked be put twice through the mincer.
Now roll this paste into small dumplings on a floured board.
Drop them into boiling salted water in a large saucepan.
As soon as boiling point is again reached, moderate the heat so that the dumplings simmer merrily away, without the water coming to the boil again.
Prepare a fairly thick white sauce, and cook 5 oz.
of sliced mushrooms in it for 15 minutes.
Add the dumplings, and simmer on a gentle heat for 20 minutes.
The dumplings may be served just as they are in the mushroom sauce, or sauce and dumplings may be served in a large previously prepared puff pastry case such as is used for vol-au-vent.
But in either case a nut of butter should be stirred into the sauce just before serving.