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Meat Purée

4 servings

Ingredients

• 125 g Roast veal
• 125 g Chicken or turkey meat
• 1 tsp Butter
• 1 tsp Flour
• 3 tbsp Cream, sweet
• Salt (a little)
• Parsley, chopped (a little)

Instructions

1. Finely chop roast veal and an equal amount of chicken or turkey meat.
2. Prepare a light roux from 1 teaspoon of butter and an equal amount of flour, stir in 3 tablespoons of sweet cream to form a thick sauce, and bring the meat to a boil in it.
3. Season with salt and add some finely chopped parsley.

Modernized from a treasured 19th-century German cookbook.