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Cote de Veau Pojarski
From A guide to modern cookery, 1909
Serves 1
Dish with a suitable garnish.
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 244. The excerpt below is the record exactly as published.
COTE DE VEAU POJARSKI Completely separate the meat of the veal cutlet from the bone; clear it of all skin and gristle, and chop it up with half its weight of butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.