Grenadins de Veau a la Provengale

Ingredients

• 5 or 6 grenadins of veal
• Larding bacon
• Vegetables and stock for braising
• A little glaze
• 5 or 6 rounds of cooked ham
• A little butter
• Puree of spinach
• 1 pt. sauce provengale

Method

1. 1

   Cut grenadins from veal fillet, lard with bacon.

2. 2

   Braise for 30 to 60 minutes until tender.

3. 3

   Brush with glaze and crisp in the oven.

4. 4

   Warm ham in butter.

5. 5

   Serve on spinach puree, alternating grenadins and ham, with sauce provengale around.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 424. The excerpt below is the record exactly as published.

Grenadins de Veau a la Provengale 5 or 6 grenadins of veal. Larding bacon. Vegetables and stock for braising. A. little glaze. 5 or 6 rounds of cooked ham. A tittle butter. Puree of spinach. \ pt. sauce provengale

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