Sauté de Veau Chasseur

Ingredients

• two lbs. of veal
• one quart of brown stock
• two tablespoonfuls of tomato purée
• a faggot

Method

1. 1

   Fry veal pieces in butter or oil, drain grease, moisten with stock, add tomato purée and faggot, boil, and cook in the oven for 1.5 hours.

2. 2

   Transfer veal, strain, reduce cooking liquor, and add to Chasseur sauce.

3. 3

   Cook for another 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 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.

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, and cook for a further quarter of an hour. When about to serve, clear of all grease, dish in a timbale, and surround with small heart-shaped croitons of bread-crumb, fried in oil. 1281—SAUTE DE VEAU CHASSEUR Cut the veal into pieces as above, and fry these well in butter or oil. Drain away the grease; moisten with one quart of brown stock, add two tablespoonfuls of tomato purée, and a faggot

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