Filets de Veau à la Talleyrand

Ingredients

• One pound of Fillet of Veal
• Four Mushrooms
• Two Shalots
• One tablespoonful of finely-chopped Parsley
• One gill of White Sauce
• Yolks of two Eggs
• One ounce of Butter
• Lemon-juice

Method

1. 1

   Cut and trim the cutlets into round pieces of the same size.

2. 2

   Fry them in butter without browning.

3. 3

   Add chopped mushrooms and shalots.

4. 4

   When nearly done, add white sauce and sauté for three minutes.

5. 5

   Stir in egg yolks, parsley, and lemon juice until the sauce thickens.

6. 6

   Serve on mashed potato with sauce poured over.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 32. The excerpt below is the record exactly as published.

Filets de Veau k la Talleyrand^ Ingredients, One pound of FiUet of Veal. Four Mushrooms. Two Shalots. One tablespoonful of finely-chopped Parsley* One gill of White Sauce. Yolks of two Eggs. , One ounce of Butter. Lemon-juice

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