Sauté de Veau à la Catalane

Ingredients

• one and one-half hours of veal
• three small peeled and pressed tomatoes
• ten small onions
• six oz. of raw, quartered mushrooms
• ten chestnuts
• eight Chipolata sausages

Method

1. 1

   Cut up, sauté, and cook the veal gently for one and one-half hours.

2. 2

   Transfer the pieces to another saucepan, and add tomatoes, onions, mushrooms, chestnuts, and sausages.

3. 3

   Reduce the sauce to one-third of a pint; strain it over the veal and its garnish; cook for a further quarter of an hour, and dish in a timbale.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 248. The excerpt below is the record exactly as published.

SAUTE DE VEAU A LA CATALANE Cut up, sauté, and cook the veal gently for one and one-half hours, as for No. 1280. Transfer the pieces of veal to another saucepan, and add 428 GUIDE TO MODERN COOKERY to them three small peeled and pressed tomatoes, quartered and tossed in butter; ten small onions cooked in butter; six oz. of raw, quartered mushrooms; ten chestnuts, three-parts cooked in consommé, and eight Chipolata sausages

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