Cote de Veau Froide Rubens
From A guide to modern cookery, 1909
Serves 1
Cold veal cutlets may also be served Belle-vue fashion.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 245. The excerpt below is the record exactly as published.
COTE DE VEAU FROIDE RUBENS Trim the veal cutlet ; coat it with half-melted aspic, and cover it with young hop shoots, cohered with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.