Veal Balls In Pastry Shells Recipe
Ingredients
| Bread slice | 1 | |
| Light cream | 1/4 Cup (16 tbs) | |
| Ground veal | 1 pound | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| 1/4 teaspoon each nutmeg and mace | ||
| 1/2 teaspoon onion juice | ||
| Flour | ||
| 1/2 cup {1/4 pound) butter | ||
| 2 tablespoons each butter and flour | ||
| 1 cup each light cream and water | ||
| 1/2 cup dry white table wine | ||
| Mace | 1/4 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| 9 to 12 baked pastry tart shells | ||
Directions
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.
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.
Chef
