Veal loaf is made from a veal forcemeat mixture with panada and cream and cooked in a plain mould which has first been buttered and decorated with slices of truffle.
The mixture may also be prepared as indicated for Pain de Foie de Veau replacing the liver with very White veal.
In certain cases veal loaf may be accompanied with brown sauces or with garnishes comprising a brown sauce. The most usual accompaniment, however, and the most logical is a white sauce such as Velouté à l’Essence de Champignons, Sauce Suprême, Soubise à la Crème etc.
© 1903 All rights reserved. Published by Taylor and Francis.