Salade de Veau
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 16. The excerpt below is the record exactly as published.
ALADE DE VEAU Take some cold veal, mince, and soak in oil and vinegar for two hours. Put into a bowl with 1 teaspoonful of mustard and 2 SALADS 65 teaspoonfuls of pounded anchovies; add some oil, vinegar, chopped parsley, chopped pickles, and whole capers
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