Escalopes de Veau a la Russe

Ingredients

• About 2i lb. knuckle of veal
• 3 oz. clarified butter
• 4 oz. pork
• 4 oz. beef marrow
• 2 oz. anchovy paste
• 1 yolk of egg
• 1 teaspoonful poiodered savoury herbs
• | pint preserved cepes
• 1 gill demi-glace sauce
• salt, pepper
• bread-crumbs

Method

1. 1

   Trim veal, cut into scallops, and flatten.

2. 2

   Fry in butter until light brown, then cool.

3. 3

   Pound pork and marrow, mix with anchovy paste, herbs, egg-yolk, and butter.

4. 4

   Fill veal with mixture, shape, and cook as desired.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 245. The excerpt below is the record exactly as published.

Escalopes de Veau a la Russe. — About 2i lb. knuckle of veal, 3 oz. clarified butter, 4 oz. pork, 4 oz. beef marrow, 2 oz. anchovy paste, 1 yolk of egg, 1 teaspoonful poiodered savoury herbs, | pint preserved cepes, 1 gill demi-glace sauce (No. 237), salt, pepper, bread-crumbs

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