rather more than 1/2 pint of Béchamel or white sauce.
_Mode_.--A loin of veal which has come from table with very little taken
off, answers very well for this dish. Cut off the meat from the inside,
mince it, and mix with it some minced lemon-peel; put it into sufficient
Béchamel to warm through. In the mean time, wrap the joint in buttered
paper, and place it in the oven to warm. When thoroughly hot, dish the
mince, place the loin above it, and pour over the remainder of the
Béchamel.
_Time_.--1-1/2 hour to warm the meat in the oven.
_Seasonable_ from March to October.
LOIN OF VEAL, a la Daube.