Sauté de Veau à la Marengo

Ingredients

• one pint of oil
• two lbs. of veal
• half onion
• half-clove of garlic
• a quarter of a pint of white wine
• two-thirds of a quart of thin Espagnole sauce
• one and one-half lbs. of tomatoes
• a faggot
• fifteen small glazed onions
• five oz. of mushrooms
• two large pinches of concassed parsley

Method

1. 1

   Heat oil, fry veal pieces until set.

2. 2

   Add onion and garlic, fry briefly, drain oil, moisten with wine, reduce, and add sauce and tomatoes.

3. 3

   Cook in the oven for 1.5 hours.

4. 4

   Transfer veal to another saucepan with onions and mushrooms, reduce sauce, strain over veal, and cook for another 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 11 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 MARENGO Heat one pint of oil in a sautépan, until it smokes. Put therein two Ibs. of veal, cut into pieces, each weighing two oz., and fry until the latter are well set. Add a chopped half onion and a crushed half-clove of garlic, and fry again for a few moments. Drain away the oil, tilting the sautépan with its lid on, for RELEVES AND ENTREES 427 the purpose; moisten with a quarter of a pint of white wine; reduce, and add two-thirds of a quart of thin Espagnole sauce, one and one-half lbs. of tomatoes, pressed and cut into pieces (or one pint of tomato sauce), and a faggot. Set to boil, and cook in the oven gently for one and one-half hours. At the end of that time, transfer the pieces of veal, one by one, to another saucepan with fifteen small glazed onions, and five oz. of mushrooms. Reduce the sauce; strain it over the veal and its garnish, add two large pinches of concassed parsley

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