Rolled Veal, Huguenin

Ingredients

• four thin slices of veal
• two young green onions
• two slices of bacon
• half of a clove of garlic
• a piece of butter the size of an egg
• season with salt
• sprinkle with parsley

Method

1. 1

   Flatten the veal slices, chop the onions and bacon, crush the garlic, and spread over the veal.

2. 2

   Roll up tightly and tie with string.

3. 3

   Simmer in butter for three-quarters of an hour, basting frequently.

4. 4

   Season with salt and sprinkle with parsley before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 66. The excerpt below is the record exactly as published.

Rolled veal, Huguenin Onions, Hongroise Camembert cheese crackers Coffee DINNER Toke Points on half shell Potage Esau Shrimps with mushrooms Rack of lamb, mint sauce String beans Potato croquettes Chiffonnade salad Peach Melba Assorted cakes Coffee Rolled veal, Huguenin. Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley

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