No. 997 Loin of Veal à la Dame Blanche.
Roast a nice loin of veal as in the last, and when cold have ready the following sauce: put six tablespoonfuls of tarragon vinegar in a stewpan with a blade of mace, six cloves, six peppercorns, one bay-leaf, and two ounces of raw ham; boil altogether three minutes, then add two quarts of sauce béchamel (No. 7) and a pint of aspic (No. 1360), reduce till rather thick over a sharp fire, keeping it stirred, pass it through a tammie into a stewpan, which place upon the ice, keep it stirred, and just as it is beginning to set stir in half a pint of whipped cream, pour over the loin, which stand upon the ice till the sauce is firm, cut six mild Indian pickles into pieces of equal sizes, which strew carelessly over the top.