Escalops of Veal a la Chicoree
From The table, 1889
Serves 6
Presented as published in 1889. 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 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)
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