His de Veau ala ViZleroi
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 259. The excerpt below is the record exactly as published.
His de Veauala ViZleroi {Fried Sweetbread or Sweet- bread Fritters). Cut one or two cooked (boiled and pressed) sweetbreads into slices, about a quarter of an inch in thickness, coat the slices with some well reduced cold veloutee (No. 206) or bechamel (No. 202) sauce. "When set, dip them into a well-made, light frying-batter, and fry them in hot fat a golden brown. Drain, sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.