Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of chopped veal
- a good tablespoon of butter
- 3 eggs very light
- salt
- pepper
Directions
Boil veal, as for stew, until tender. Season well with salt and pepper. Let it get cold in the stock, then chop quite fine. To a quart of chopped veal, add the same amount of bread crumbs, a tablespoon onion juice, salt and pepper to taste. Take a pint and a half of the gravy the meat was cooked in, adding a good tablespoon of butter, and heat, and, while hot, pour over the meat and bread crumbs. Beat 3 eggs very light and stir in to the mixture. Butter ramakins, or a deep baking pan, and pour the meat into it, packing it in as tight as possible. Put ramakins, or baking dish into a deep pan, which fill with warm water. Bake slowly for an hour. When done, turn out on individual dishes or a platter and garnish as you like. Take some of the gravy in which the meat was boiled, season well and pour over the timbale. Left-over chicken or turkey is nice served this way. T. E. L.