Breast of veal à la poulette

Ingredients

• Cut up a breast of veal into small square pieces
• pass the water through a tammy
• stir in a little flour
• some fresh butter
• salt
• black pepper
• a bouquet of chives
• parsley
• thyme
• add some young white onions

Method

1. 1

   Cut up a breast of veal into small square pieces, blanch and drain, pass the water through a tammy, moisten the veal with some of it, and warm in a saucepan, stir in a little flour, some fresh butter, season with carrots, mushrooms, laurel-leaves, salt, black pepper, and a bouquet of chives parsley and thyme; when nearly done, add some young white onions.

2. 2

   Place the pieces of veal in a dish, remove the bouquet, thicken the sauce with yolks of egg, flavour with a few drops of either vinegar or lemon-juice, pass through a tammy, and pour over the veal.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 56. The excerpt below is the record exactly as published.

Breast of veal à la poulette. Filets de soles à la Orly, sauce Fillets of sole à la Orly, tomato ; tomates. sauce. Gigot rôti. Roast leg of mutton. Purée de haricots. Purée of haricot beans. Bavarois aux fruits. Bavarian cream and fruit. Breast of veal à la poulette. Cut up a breast of veal into small square pieces, blanch and drain, pass the water through a tammy, moisten the veal with some of it, and warm in a saucepan, stir in a little flour, some fresh butter, season with carrots, mushrooms, laurel- leaves, salt, black pepper, and a bouquet of chives parsley and thyme; when nearly done, add some young white onions

Cook this with the app: pantry check, scaling, and the assistant.