Filets de Veau a la Victoria

Ingredients

• About 3 lb. cushion or kernel of veal
• 3 to 4 slices of bacon
• 1 carrot
• 1 turnip
• 1 onion
• 1 small bouquet of herbs
• 1 oz. butter
• 1 gill white wine
• 1 gill white stock
• pepper and salt
• ^ pint well-reduced bechamel sauce
• 6 preserved mushrooms
• 1 egg
• bread-crumbs
• clarified butter or dripping for frying
• piquante sauce

Method

1. 1

   Trim veal, line a braising pan with bacon.

2. 2

   Add sliced vegetables and herbs, place meat on top, add butter, fry until golden.

3. 3

   Moisten with wine and stock, cover, and cook in the oven for about 45 minutes.

4. 4

   Cool, slice, mask with white sauce, dip in egg, and coat with breadcrumbs.

5. 5

   Fry until light brown, serve in a circle with a mushroom ragout in the center.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

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 Veau d la Victoria. — About 3 lb. cushion or kernel of veal, 3 to 4 slices of bacon, 1 carrot, 1 turnip, 1 onion, 1 small bouquet of herbs, 1 oz. butter, i gill white wine, 1 gill white stock, pepper and salt, ^ pint well-reduced bechamel sauce (No. 202), 6 preserved mushrooms, 1 egg, bread-crumbs, clarified butter or dripping for frying , piquante sauce

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