No. 853 — Roast Veal with Béchamel
English historical translation of Molokhovets recipe No. 853 from the 1901 Russian cookbook, retaining original methods and measures.
Roast the kidney-end section of veal on a baking sheet as described in the cookbook's general note. When almost done, remove from the oven.
Using a very sharp knife, cut thin, even slices across the grain, without cutting quite through to the bottom.
Transfer to an enamelled or metal dish, separating each slice with béchamel and sprinkling with cheese. Cover the top with more béchamel, smooth it, add cheese and drizzle with melted butter.
Bake at moderate heat for about twenty minutes, until a richly browned crust forms on the béchamel. Wipe the rim of the dish with a damp towel, garnish with potatoes or potato croquettes, and serve.
Pour the roasting juices from the baking sheet, skim off the fat, strain and offer in a sauceboat.
To provide
Kidney-end section of veal 4–5 Russian pounds of veal ⅛ Russian pound of butter 2–3 bottles of milk Salt | For the béchamel: ⅛ Russian pound of butter ½ glass of flour 1½ glasses of milk ⅛–¼ Russian pound of Parmesan |