Grenadins de Veau

Ingredients

• 2 lb. cushion or fillet part of veal
• 1/2 lb. larding bacon (cut into strips)
• 1 shallot
• 2 oz. butter
• 1/2 glass sherry
• 1/2 pint tomato sauce
• seasoning
• mashed potatoes
• 1/2 pint green peas or beans

Method

1. 1

   Cut veal into round or oval slices, flatten, and shape.

2. 2

   Insert bacon strips, season, and fry until golden.

3. 3

   Remove meat, fry shallot, add sherry and sauce.

4. 4

   Simmer grenadins for 20 minutes.

5. 5

   Serve on mashed potatoes with peas or beans.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

shallots, fry them a little and dilute with a small glass of sherry, then add rather more than a gill of Madeira sauce, boil for a few minutes, add a pinch of cayenne or paprika, a few drops of lemon juice and a teaspoonful of chopped parsley, stir well and work in the cream. Return the fillets and heat up carefully, but do not let it boil again. Dress the fillets in a circular row on a hot dish, placing a heart-shaped slice of fried bread crouton between each fillet. Fill the centre of the dish with small round potatoes (Pommes de terre Parisienne), sprinkle over a little finely chopped parsley, pour the remainder of the sauce over the fillets and serve. Pommes de Terre Parisienne. Wash and peel i lb. of potatoes, scoop them with a vegetable cutter into small balls, blanch them carefully in salted water and drain them. Melt two ounces of clarified butter in a saute-pan ; when this is hot, put in the potatoes and toss them over the fire for a few minutes, season with salt, then bake them in the oven for a few minutes. F 82 Recherche 'Entrees. Cotelettes de Veau k la Br6tagne. (Veal Cutlets, Brittany Style.) Divide a small neck of veal into chops, trim and pare them like cutlets, and season with salt and pepper. Rub each side of the cutlets with a cut lemon, then dip in beaten egg and roll them in bread-crumbs. Fry them over a brisk fire in clarified butter in a saute-pan. When done and of a nice colour, drain and dish up round a bed of haricot bean puree, pour a little gravy or demi-glace sauce round the base of the dish and serve. Grenadins de Veau. (Veal Grenadins.) 2 lb. cushion or fillet part of veal, \ lb. larding bacon (cut into strips), i shallot, 2 oz. butter, \ glass sherry, \ pint tomato sauce, seasoning, mashed potatoes, \ pint green peas or beans. C

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