Brisotins de Veau a la Bouquetiere

Ingredients

• 2 lb. lean veal
• 6 oz. larding-bacon
• 1/2 lb. forcemeat
• 2 oz. butter
• 1 sliced carrot
• 1 small sliced onion
• 1/2 pint stock
• 1 gill Mad'ere sauce
• 1 glass of sherry
• jardiniere of rate vegetables
• seasoning
• mashed potatoes for border

Method

1. 1

   Cut the veal into slices, beat and season.

2. 2

   Lard one side with bacon, spread with forcemeat, roll, and tie.

3. 3

   Cook in butter with carrot and onion until golden, add stock and sherry, braise for 25 minutes.

4. 4

   Serve on a border of mashed potatoes with vegetables.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 243. The excerpt below is the record exactly as published.

r isotins de Veau a la Bouquetiere (. Braised Veal Bolls, Bouquetiere Style). — 2 lb. lean veal, 6 oz. larding -bacon, \ lb. forcemeat, 2 oz. butter, 1 sliced carrot, 1 small sliced otiion, \ pint stock, 1 gill Mad'ere sauce (No. 237 a), 1 glass of sherry , jardiniere of rate vegetables, seasoning, mashed potatoes for border

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