Neck of Veal a la Créme

Or au Béchamel

Preparation info
    • Difficulty


    • Ready in

      2 hr

Appears in

By Eliza Acton

Published 1845

  • About


Take the best end of a neck of white and Well-fed veal, detach the flesh from the ends of the bones, cut them sufficiently short to give the joint a good square form, fold and skewer the skin over them, wrap a buttered paper round the meat, lay it at a moderate distance fr