Escalopes de Veau a L'Anglaise
From Little French dinners, 1898
Presented as published in 1898. 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
Nutrition per serving
101Calories
7 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein7.4 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars2.7 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium207 mg
Calcium54 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 33. The excerpt below is the record exactly as published.
Escalopes de Veau a L'Anglaise (Collops of Veal a 1'Anglaise). — Cut from a piece of fillet of veal a number of slices about half an inch thick ; from these cut out the escalopes by means of a round cutter, two inches and a half in diameter, and a sharp knife. Dip them one by one in a beaten-up egg, then pass them in breadcrumbs, with which pepper and salt, together with a little powdered thyme and veiy finely minced parsley have been mixed. Let them rest for five or ten minutes covered up with a cloth, then arrange them in the frying basket and fry them in hot lard till they have taken a light brown colour. Dish them in a circle on a bed of spinach alternately with slices of streaky bacon cut to the shape of the escalopes and also fried. G-amish the dish with lemon cut in quarters
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