Filets de Veau a la Talleyrand
From High-class cookery recipes, 1897
Partial recipe, instructions not provided.
Presented as published in 1897. 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
No method was recorded for this recipe.
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
Cook this with the app: pantry check, scaling, and the assistant.