Filets de Veau a la Talleyrand

Ingredients

• 1 lb. lean veal
• 1 f oz. butter
• 2 small shallots
• 1 dessertspoonfid chopped parsley
• lemon
• 2 yolks of eggs
• 6 small preserved mushrooms
• 1 gill white sauce
• 1 teaspoonful meat glaze

Method

1. 1

   Cut veal into six equal slices, flatten slightly.

2. 2

   Melt butter in a pan, fry fillets until light-fawn color.

3. 3

   Remove fillets, add shallots and mushrooms to the butter, cook briefly.

4. 4

   Mix egg yolks with hot sauce, add to pan, season, and stir in parsley and lemon juice.

5. 5

   Return fillets to pan, heat gently without boiling.

6. 6

   Serve on mashed potatoes with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 246. The excerpt below is the record exactly as published.

Filets de Vea u a la Talleyrand (Fillets of Veal, Talley- rand Style). — 1 lb. lean veal ( fillet or cushion part) , 1 f oz. butter, 2 small shallots, 1 dessertspoonfid chopped parsley, ( lemon, 2 yolks of ENTREES CHAUDES DE VI ANDES (HOT MEAT DISHES ) 303 eggs, 6 small preserved mushrooms, 1 gill white sauce, 1 teaspoonful meat glaze (No. 247), salt and pepper. Cut the meat into six equal-sized slices, and of even thickness, pare them neatly into round or oval shapes, and flatten each a little with a cutlet-bat. Melt the butter in a saute or frying pan, when hot put in the fillets, and fry them a light-fawn colour. Take up the fillets, and add to the butter in the pan the shallots, previously peeled and chopped finely, fry these a little without browning, then add the mushrooms, also chopped finely, cook these while stirring for a few seconds, mix the yolks of eggs

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