Grenadins de Veau a la Jardiniere

Ingredients

• Trim a piece of cushion of veal
• cut it into twelve slices
• moisten with a glass of white wine
• some white stock
• cover with a buttered paper

Method

1. 1

   Trim and flatten veal slices, lard with bacon.

2. 2

   Prepare a layer of vegetables and bacon in a pan, place meat on top, season, moisten with wine and stock, cover, and braise for about an hour, basting occasionally.

3. 3

   Prepare veal forcemeat, steam in a buttered mold, and arrange grenadins on the forcemeat with a vegetable preparation in the center.

4. 4

   Sauce with reduced stock.

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.

Grenadins de Veau a la Jardiniere. — Trim a piece of cushion of veal, cut it into twelve slices, flatten them, trim and give them the shape of hearts as near as possible ; lard them rather closely with strips of fat bacon. Next prepare a layer of sliced vegetables and bacon in a buttered sautoir, range the meat on this, season with salt and pepper, moisten with a glass of white wine and some white stock, cover with a buttered paper

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