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Escalopes of Veal a la Bearnaise
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 226. The excerpt below is the record exactly as published.
Escalopes of Veal a la Bear- naise. The slicei must be thin ana oi a choice cut to look well ; scraps and fragments will make other dishes ; the leg or best meat of the loin and ribs will make escalopes. Cut like small thin steaks about half as large asthe palniof the hand, season with a dredging of spiced salt, or with salt and pepper only, egg and bread them in cracker meal, lay in a buttered pan, moisten with oil, clear butter or fresh roast meat fat ; brown them handsomely in the oven. Place a spoonful of sauce
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