Escalopes de Veau a la Talleyrand

Ingredients

• 1 lb. fillet of veal
• 6 or 8 button mushrooms
• 2 shallots
• 1 table-sp. chopped parsley
• 1 gill white sauce
• 2 yolks of eggs
• 1 oz. butter
• A squeeze of lemon juice
• A potato border
• Croutons of pastry or fried bread

Method

1. 1

   Wipe the veal with a damp cloth, cut it into neat round pieces.

2. 2

   Melt the butter in a frying pan, cook the meat slowly for 10 to 15 minutes without browning.

3. 3

   Add chopped mushrooms and shallots with white sauce, cook a few minutes longer.

4. 4

   Lastly, add yolks of eggs, parsley, and lemon juice, stirring until the sauce thickens.

5. 5

   Dish on a potato border, pour sauce over and garnish with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 423. The excerpt below is the record exactly as published.

Escalopes de Veau a la Talleyrand 1 lb. fillet of veal. 6 or 8 button mush- rooms. 2 shallots. 1 table-sp. chopped parsley. 1 gill white sauce. Wipe the veal with a damp cloth, and cut it into neat round pieces, as much one size and shape as 2 yolks of eggs. 1 oz. butter. A squeeze of lemon juice A potato border. Croutons of pastry or fried bread

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