Hungarian Veal Steaks

Name: Hungarian Veal Steaks
Yield: Serves Four
Cuisine: Hungarian
Ingredients: 65 g/2½ oz strong Cheddar cheese, grated; pinch of dry English Mustard; 20 g/¾ oz flour; 20 g/¾ oz butter; 1–2 sprigs of parsley; 1 bay leaf; 2–3 slices onion; 300 ml/½ pint milk; salt and pepper; salt and pepper; 1 shallot or small onion, finely chopped; 1 teaspoon paprika; 3 tablespoons white wine; 150 ml/¼ pint single cream; about 50 g/2 oz butter; about 25 g/1 oz flour, well seasoned; 2 tablespoons cooking oil; 1 shallot or small onion, finely chopped; 675 g/1½ lb boneless veal, sirloin or fillet; 675 g/1½ lb boneless veal, sirloin or fillet; 225 g/8 oz larding pork fat or thin rind streaky bacon rashers; 225 g/8 oz larding pork fat or thin rind streaky bacon rashers; 4 good thick slices aubergine; 675 g/1½ lb boneless veal, sirloin or fillet

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

4 good thick slices aubergine
675 g/1½ lb boneless veal,

Europe
Hungary
Main course
Eastern Europe

Method

Begin with the Mornay sauce. Put the milk, onion, bay leaf, parsley and salt and pepper into a saucepan and bring slowly to the boil. In a second saucepan melt the butter and stir in the flour. Cook for half a minute or until the butter is foamy. Draw off the heat and stir in the English mustard, and then strain on the hot flavoured milk. Blend well, return to the heat and stir until boiling. W