Medaillons de Veau a la Princesse

Ingredients

• 1 lb. fillet of veal
• 1 glass white wine
• White stock
• Some potted meat
• Mayonnaise sauce
• Small cress
• Radishes
• Lettuce
• Aspic jelly

Method

1. 1

   Cut veal into neat round pieces, season with pepper and salt, and cover with wine and stock.

2. 2

   Stew slowly until tender.

3. 3

   Press meat between dishes until cold.

4. 4

   Coat one side with potted meat, then with mayonnaise mixed with aspic.

5. 5

   Decorate with radish rounds and cress.

6. 6

   Arrange on lettuce and garnish with aspic and radish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 423. The excerpt below is the record exactly as published.

1 lb. fillet of veal. 6 or 8 button mush- rooms. 2 shallots. 1 table-sp. chopped parsley. 1 gill white sauce. Wipe the veal with a damp cloth, and cut it into neat round pieces, as much one size and shape as 2 yolks of eggs. 1 oz. butter. A squeeze of lemon juice A potato border. Croutons of pastry or fried bread. ‘266 COOKERY FOR EVERY HOUSEHOLD possible. Melt the butter in a frying or saute pan, put in the meat, and cook it slowly from 10 to 15 minutes, but do not let it brown. Chop the mush- rooms and shallots, and-add them to the veal with the white sauce. Cook for a few minutes longer. Saute Pau and lastly add the yolks of eggs, parsley, and lemon juice, stirring all the time until the sauce is thick. Dish in a circle on a border of potatoes, pour the sauce over and round, and garnish with croutons of pastry or fried bread. Sufficient for 4 or 5 persons. 1093. Medaillons 1 lb. fillet of veal. White stock. 1 glass white wine. Some potted meat. de Veau & la Princesse Mayonnaise sauce. Small cress. Radishes and lettuce. Aspic jelly. Wipe the veal and cut it into neat round pieces about 21 inches in diameter and \ inch thick. Lay these pieces in a stewpan or saute pan, season them with pepper and salt, and pour in the wine and enough white stock to cover them. Cover with greased paper and then the saucepan lid, and stew the meat slowly until t is tender, from 15 to 20 minutes. Then lift out the meat and press the pieces between two dishes until cold. Take any nicely seasoned potted meat, and coat one side of Medaillons de Veau a la Princesse the fillets of veal with it, smoothing them over with a wetted knife. Then coat them with mayonnaise sauce to which a little liquid aspic has been added. Allow this to set, and decorate each piece with tiny rounds cut out of the red part of a radish to imitate berries and leaves of small cress or chervil. A little liquid aspic may be run over the fillets to set the decoration and give them a more glossy appear- ance. When the fillets are quite cold and set, arrange them on a bed of shred lettuce

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