Filets de Veau h la Madeleine

Ingredients

• About 2 lb. fillet of veal
• 3 oz. clarified butter
• 3 oz. fresh butter
• the juice of a lemon
• 1 shallot
• 2 oz. meat glaze
• a sprig of thyme
• a sprig of tarragon
• a sprig of chervil
• a sprig of chive
• a few sprigs of parsley
• 2 doz. new kidney potatoes
• salt
• pepper
• a pinch of cayenne
• 8 fried bread croutes (size of fillets)

Method

1. 1

   Cut veal into eight even slices, beat and trim.

2. 2

   Prepare croutons, fry in clarified butter.

3. 3

   Warm meat glaze, whisk in butter, add lemon juice, shallot, herbs, and seasonings.

4. 4

   Parboil potatoes, fry in butter.

5. 5

   Brown fillets in butter, dish on croutons, arrange potatoes, add sauce on fillets, and serve quickly.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.

Filets de Veau h la Madeleine. '{Veal Fillets k la Madeleine.) About 2 lb. fillet of veal, 3 07. clarified butter, 3 oz. fresh butter, the juice of a lemon, i shallot, 2 oz. meat* glaze, a sprig of thyme, a sprig of tarragon, a sprig of chervil, a sprig of chive, a few sprigs of parsley, 2 doz. new kidney potatoes, salt, pepper and a pinch of cayenne, 8 fried bread croutes (size of fillets). Choose the veal of prime quality (pale pink and tender) cut it into eight even-sized slices of about a quarter of a pound each, beat them a little with the cutlet bat and trim neatly. Prepare the same number of bread croutons, about the size of the fillets, fry them in clarified butter and drain. Warm up the nieat glaze in a small stewpan, work it with a small whisk, add gradually i oz. fresh butter, stir vigorously until it resembles a light creamy substance adding in the meantime the lemon juice, one finely chopped shallot, previously blended in butter, also the tarragon, parsley, chervil, and chive all finely chopped. Season with pepper, salt, and a little cayenne. Parboil the cleaned kidney potatoes, drain them weU, and fry them in butter to a nice light yellow, season with salt, pepper and a pinch of cayenne. When done, sprinkle over with a little finely chopped parsley. Put 2 ounces of butter in a saute-pan, when hot add the fillets, let them brown on one side, then turn and let brown the other side over a quick fire. Season a little, dish upon the croutons. Place them on a round dish, put the potatoes in the centre or round the fillets in a row. Put a dessert-spoonful of the prepared sauce on each fillet, sprinkle over a few drops of meat glaze, and serve quickly. Entrees of Veal. 8i Cdtelettes de Veau a la Parisienne. (Veal Cutlets, Pari^ienne Style.) 2 lb. neck of veal (best end), 2 oz. butter or olive oil, 2 shallots, I glass sherry, i| gills Madeira sauce, \ lemon, 2 table-spoonfuls cream, 8 croutons fried bread, parsley, fried or baked potato balls for garnish, seasoning. Trim the meat and divide it into 8 or 9 even-sized cutlets, flatten, trim each neatly, and season with pepper and salt. Put the butter or 3 table-spoonfuls of olive oil into a saute-pan, when hot place in the fillets, fry them over a quick fire on both sides, drain the fiUets and put them on a plate. Pour off most of the fat in the saute-pan, add two peeled finely chopped shallots

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