Escalops of Veal a la Provencale

Ingredients

• six escalops
• one shallot or a finely chopped onion
• a gill of broth
• two tablespoonfuls of Espagnole sauce (No. 151)
• three chopped cepes
• two crushed cloves of garlic
• the same quantity of oil
• six croutons of fried bread (No. 133)

Method

1. 1

   Prepare as for No.

2. 2

   568, replacing the butter by the same quantity of oil.

3. 3

   Season well, and when browned on both sides add one shallot or a finely chopped onion.

4. 4

   Let them color, and then moisten with a gill of broth.

5. 5

   Add two tablespoonfuls of Espagnole sauce, three chopped cepes, two crushed cloves of garlic, and a teaspoonful of parsley.

6. 6

   Boil once, and then serve with six croutons of fried bread.

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. Boil once, and then serve with six croutons of fried bread (No. 133). 574. Escalops of Sweetbreads a la Richelieu. — Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Alle- mande sauce (No. 210), and add two sliced truffles and four sliced mush- rooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes. Serve on a dish with a folded napkin. 575. Minced Veal h la Catalan. — Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth (No. 99), and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254), three cloves of crushed garlic, and a gill of tomato sauce (No. 205). Cook well for twenty-five minutes; then serve, sprinkling a little chopped parsley over it. 570. Minced Veal a la Hiscaenne. — Proceed as for No. 575, adding one pint of potatoes Parisiennes (No. 986), and two cut-up tpmatoes, fifteen minutes before serving. 577. Fricandeau with Sorrel. — Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. 254). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove.' Then moisten with half a pint of white broth (No. 99), and cook one hour, basting it occasionally. Serve with half a pint of puree of sorrel (No. 974) on the dish, placing the veal on top. All fricandeaus are prepared in the same way. 578. Fricandeau with Spinach. — The same as for No. 577, adding half a pint of hot spinach au gras (No. 943) instead of the sorrel. 240 THE TABLE. 579. Fricandeau a la Morlaisienne. — The same as for No. 577, serving it with a gill of hot Madeira sauce (No. 185), and garnishing with six small stuffed cabbages around the dish (No. 919). «80. Calf's Liver Stewed a 1'Italienne. — Cut two pounds of fresh calf's liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley. 581. Calf's Liver Saute a la Provenoale. — Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley. 582. Calf 's Liver a 1'Alsacienne. — Cut two pounds of calf s liver into square pieces, and put them inasautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-sized, sliced onions. When well stewed for six minutes, pour in a teaspoonful of vinegar, and two tablespoonfuls of Espagnole sauce (No. 151)

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