Filets de Veau a la Colbert

Ingredients

• about two pounds of lean fillet of veal
• two ounces of butter
• two tablespoonfuls of sweet oil
• three finely-chopped shallots
• a small glass of sherry
• rather more than a gill of Madere sauce
• a pinch of cayenne
• a teaspoonful of chopped parsley
• an ounce and a half of fresh butter

Method

1. 1

   Cut the veal into eight slices, flatten, trim, and season with pepper and salt.

2. 2

   Heat butter and oil in a pan, fry the fillets on both sides, then drain.

3. 3

   Pour off excess fat, add shallots, fry, dilute with sherry and Madere sauce, boil, add cayenne, lemon juice, and parsley.

4. 4

   Mix in fresh butter, return fillets, and heat without boiling.

5. 5

   Serve arranged in a circle with fried bread and potatoes in the center, topped with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 245. The excerpt below is the record exactly as published.

Filets de Veau a la Colbert.— Cut about two pounds of lean fillet of veal into eight slices, flatten, trim and season with pepper and salt. Put two ounces of butter and two tablespoonfuls of sweet oil into a saute-pan, when hot place in the fillets, fry them over a quick fire on both sides, drain the fillets and put them on a plate. Pour off most of the fat in the saute-pan, add three finely- chopped shallots, fry a little, dilute with a small glass of sherry and rather more than a gill of Madere sauce (No. 237 a), boil for a few minutes, add a pinch of cayenne, a few drops of lemon-juice, and a teaspoonful of chopped parsley, stir well, and work in an ounce and a half of fresh butter

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