Cotes de Veau k la Marguerite

Ingredients

• 1 lb. young lean veal (fillet)
• 2 carrots
• 1 turnip
• 1 onion
• a bouquet garni
• seasoning
• 1 truffle
• tarragon leaves
• a mirepoix
• ^ lemon
• 1 oz. butter
• white chaud-froid sauce
• 2 eggs
• celery and ham for garnish

Method

1. 1

   Cut the veal into fairly thin fillets or slices, flatten and trim them.

2. 2

   Arrange in a buttered sauté-pan with mirepoix.

3. 3

   Pour melted butter over, season, and cook quickly covered for about 20 minutes.

4. 4

   Add lemon juice and cook until tender.

5. 5

   Press slices until cold, cut into rounds or ovals, coat with chaud-froid sauce.

6. 6

   Cook egg whites in a mould, cut into slices, shape like marguerites, and place on fillets with tarragon leaves and cucumber rind.

7. 7

   Coat with aspic and garnish with celery and ham.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.

truffle into thin shces, allow one for each veal Met, chop the remainder, and mix with the spaghetti. Fill the paste crust with the latter, dress the veal fillets in the form of a crown, place a slice of truffle (glazed) on each fillet, and arrange the ragout of lobster neatly in the centre of the dish. Dish up, and put it in a sharp oven for a few minutes, then serve. Cotes de Veau k la Marguerite (Cold). (Veal Slices 4 la Marguerite.) I lb. young lean veal (fillet), 2 carrots, i turnip, i onion, a bouquet garni, seasoning, aspic, i truffle, tarragon leaves, a mirepoix, ^ lemon, i oz. butter, white chaud- froid sauce, 2 eggs, celery and ham for garnish

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