Cote de Veau Zingara
From A guide to modern cookery, 1909
Serves 1
Zingara sauce is prepared by reducing white wine and mushroom cooking-liquor, adding half-glaze, tomato sauce, veal stock, tongue, mushrooms, and truffles.
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 ZINGARA Cook the veal cutlet in butter; at the same time prepare a slice of raw ham, cut to the shape of the cutlet, and likewise tossed in butter. Dish the cutlet; set the slice of ham upon it, and surround with a few tablespoonfuls of Zingara sauce. Zingara sauce is prepared thus: Reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half. Add one-fifth pint of half-glaze, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one oz. of a julienne of tongue, mushrooms and truffles
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