Escalopes de Veau Farcis aux Cèpes (Farced Veal Fillets with Cèpes)

Ingredients

• About 2 lb. of fillet of veal
• 3 oz. clarified butter
• 4 oz. pork
• 4 oz. beef marrow
• 1 oz. anchovy paste
• 2 yolks of eggs
• 1 teaspoonful powdered savoury herbs
• 1 pint preserved cèpes
• 1 gill demi-glace sauce
• salt, pepper, and bread-crumbs

Method

1. 1

   Trim veal, cut into scallops, and fry in butter.

2. 2

   Prepare farce with pork, marrow, anchovy, herbs, and egg yolks.

3. 3

   Coat veal with farce, cover with breadcrumbs, and bake.

4. 4

   Serve with cèpes ragout.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

Escalopes de Veau Farcis aux C6pes. (Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 oz. pork, 4 oz. beef marrow, i oz. anchovy paste, 2 yolks of eggs, I teaspoonful powdered savoury herbs, J pint pre- served c6pes, I gill demi-glace sauce, salt, pepper, and bread-crumbs

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