Grenadine de Veau a la Marcliand de Via

Ingredients

• 2 lb. fillet of veal
• 2 oz. butter
• 1 teaspoonful chopped parsley
• 2 finely-chopped shallots
• | gill tomato sauce (No. 271)
• | gill brown sauce
• | glass claret seasoning
• 3 to 4 slices of lean bacon

Method

1. 1

   Cut the veal into slices, flatten each slice, and insert strips of bacon.

2. 2

   Melt butter in a pan, fry shallots without browning, then drain.

3. 3

   Fry the grenadins until golden, add claret to shallots, reduce, then add sauces and parsley.

4. 4

   Cook gently for 15 minutes, arrange grenadins on mashed potatoes, fill with fried bacon, pour sauce over, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 247. The excerpt below is the record exactly as published.

Grenadine de Veau a la Marcliand de Via. — H to 2 lb. fillet of veal, larding -bacon, 2 oz. butter, 1 teaspoonful chopped parsley, 2 finely -chopped shallots, | gill tomato sauce (No. 271), | gill brown sauce, | glass claret seasoning, mashed potatoes, 3 to 4 slices of lean bacon

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