Sauté de Veau Printanier

Ingredients

• two lbs. of veal
• two-thirds of a quart of brown stock
• one-fifth of a pint of half-glaze
• a faggot

Method

1. 1

   Fry veal pieces in butter, moisten with stock and half-glaze, add faggot, boil, and cook in the oven for 1 hour.

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; set to boil, and cook in the oven gently for one and one-half hours. Transfer the pieces to another saucepan; strain; reduce their cooking-liquor by a quarter, and add it to one-quarter of a pint of Chasseur sauce (No. 33). Pour this sauce over the pieces of veal, and cook again for a quarter of an hour. Dish in a timbale, and sprinkle with chopped parsley. 1282— 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

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