Sauté de Veau Printanier

Ingredients

• two-thirds of a quart of brown stock
• one-fifth of a pint of half-glaze
• a faggot
• garnish of carrots
• garnish of new turnips
• garnish of small, new potatoes
• few tablespoonfuls of peas
• few tablespoonfuls of French beans

Method

1. 1

   Fry the pieces of veal in butter.

2. 2

   Moisten with brown stock and half-glaze; add a faggot; boil, and cook in the oven gently for one hour.

3. 3

   Transfer the pieces to another saucepan; add garnish of carrots, new turnips, and small new potatoes; strain the sauce over the veal and garnish, and cook for a further three-quarters of an hour.

4. 4

   Dish in a timbale and distribute peas and French beans over the sauté.

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 PRINTANIER Fry the pieces of veal in butter. Moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze; add a faggot; boil, and cook in the oven gently for one hour. This done, transfer the pieces to another saucepan; add thereto a garnish of carrots, new turnips, and small, new pota- toes; strain the sauce over the veal and the garnish, and cook for a further three-quarters of an hour. Dish in a timbale and distribute over the sauté a few table- spoonfuls of pea

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