Kari de Veau (Curried Veal)

Ingredients

• Cut in neat squares of veal
• sauteed with chopped onions
• add sufficient curry powder
• cook a few minutes longer
• moisten with veal veloute
• add a bouquet
• finish with juice of lemon
• cocoanut milk
• and a little cream
• served in a bordure of dry boiled rice
• strained sauce

Method

1. 1

   Cut veal into neat squares and sauté with chopped onions and garlic.

2. 2

   When lightly colored, add curry powder and cook a few minutes longer.

3. 3

   Moisten with veal veloute, add a bouquet of herbs, and simmer until done.

4. 4

   Finish with lemon juice, coconut milk, and a little cream.

5. 5

   Serve in a bordure of dry boiled rice with strained sauce.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 99. The excerpt below is the record exactly as published.

Kari de Veatj (Curried Veal). Cut in neat squares, and sauteed with chopped onions and garlic. When lightly coloured add sufficient curry powder ; cook a few minutes longer, and moisten with veal veloute, seasoned ; add a bou- quet and simmer till done ; finish with juice of lemon, cocoanut milk, and a little cream ; served in a bordure of dry boiled rice, strained sauce. Emince de Venaison (Hashed Venison). Cold haunch of venison, cut in thin, neat slices, heated in venison sauce, and served in duchesse bordure or croutons. Ragout a la Boston (Vegetable Stew). Necks of mutton are used, the cutlets neatlv trimmed, blanched, and placed in a stewpan with layers of button onions, carrots, turnips, celery, and potatoes cut olive shape, salt, fresh-ground pepper, and a bouquet

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