To Make a Florendine of Veal

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Kidnies of a Loin of Veal, Fat and all, and mince it very fine, then chop a few Herbs and put to it, and add a few Currants; season it with Cloves, Mace, Nutmeg, and a little Salt, four or five Yolks of Eggs chopped fine, and some Crumbs of Bread, a Pippin or two chopped, some candied Lemon-peel cut small, a little Sack, and Orange Flour-water. Lay a Sheet of Puff-paste at the Bottom of your Dish, and put in the Ingredient?, and cover it with another Sheet of Puff-paste. Bake it in a flack Oven, scrape Sugar on the Top, and serve it up hot.