Escalops of Veal a l'Italienne

Ingredients

• six escalops
• one medium-sized, chopped onion
• six chopped mushrooms
• a teaspoonful of parsley
• a crushed clove of garlic
• half a glassful of white wine
• a gill of Espagnole sauce (No. 151)

Method

1. 1

   The same as for No.

2. 2

   568, adding one medium-sized chopped onion, six chopped mushrooms, one teaspoonful of parsley, and a crushed clove of garlic.

3. 3

   Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 179. The excerpt below is the record exactly as published.

six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve. 570. Escalops of Veal with Stuffed Peppers.— Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and dec- orate the dish with six stuffed green-peppers (No. 975) three minutes before serving. 571. Escalops of Veal a la Chicoree. — Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half VEAL. 239 a pint of chicoree au jus (No. 934) on the hot dish, and send to the table. 572. Escalops of Veal a 1'Italienne. — The same as for No. 568, adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoon- ful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce (No. 151), and serve. 573. Escalops of Veal a la Provencale. — Prepare as for . No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoon- fuls of Espagnole sauce (No. 151), three chopped cepes, two crushed cloves of garlic, and a teaspoonful of parsley

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