Cold Veal a la Russe
From A second Dudley book of cookery and other recipes, 1914
Serve with cold Bechamel sauce mixed with tomato puree.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 56. The excerpt below is the record exactly as published.
COLD VEAL A LA RUSSE /^1UT a cold cushion of veal into slices two inches long by half an inch wide, and about the sixth of an inch thick. On each slice spread a little butter, seasoned with salt and pepper combined with finely chopped chives. Couple the slices to- gether as for sandwiches ; round off the corners and put them under slight pressure. Prepare a puree of tomatoes, mixed with a little aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.