This is a recipe of my own adapted from a vast seventeenth-century receipt. As well as the ‘cowcumbers’ it contained cocks’ combs, oysters, and artichoke bottoms, though ‘cowcumbers’ predominate, and a great many herbs and spices. It was baked as a huge pie, a quart of cream being poured through slits in the lid a few minutes before serving. My adapted recipe is very simple but retains the combined flavours and textures of the veal, cucumber and cream.
Roll out thinly a small packet of frozen puff pastry, cut into triangular pieces, each side about
Coat the veal scallops with seasoned flour and fry in butter, browning on both sides (about 3 minutes a side). Remove and keep hot, covered, in a cool oven. Loosen the glaze and juices in the pan with a spoon, stir in a teaspoonful of flour to make a very little roux, stir in
©1975 The Estate of Elizabeth Ayrton