Petites Noisettes de Veau à la Princesse

Ingredients

• About 2 lb. of fillet or cushion of veal
• ½ pint asparagus tips
• 8 artichoke bottoms
• 2 truffles
• ½ lb. butter
• 4 gill white wine
• ¼ gill sherry
• ½ pint demi-glace sauce (No. 237)
• salt
• pepper
• nutmeg
• 8 rounds of fried bread (size of fillets)

Method

1. 1

   Cut the veal into six or eight even-sized round slices, flatten a little and trim neatly.

2. 2

   Boil artichokes in salted water with lemon juice and butter.

3. 3

   Cook asparagus points in salted water with a small piece of soda.

4. 4

   Sauté fillets in butter, brush with meat glaze, and place on fried bread.

5. 5

   Fill artichoke bottoms with asparagus and arrange on the dish.

6. 6

   Garnish with truffles and serve with demi-glace sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 249. The excerpt below is the record exactly as published.

Petites Noisettes de Veau d la Princesse. —About 2 lb. of fillet or cushion of veal, \ pint asparagus tips, 8 artichoke bottoms, 2 truffles, \ lb. butter, 4 gill white wine, ^ gill sherry, \ pint demi-glace sauce (No. 237), salt, pepper, and nutmeg, 8 rounds of fried bread ( size of fillets

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