Stuffed Fillets of Veal

Ingredients

• a fillet of veal
• salt
• pepper
• half a tumblerful of white wine
• the same quantity of stock

Method

1. 1

   Cut the veal into slices, beat flat, spread with force-meat, roll, and tie.

2. 2

   Cook in a pan lined with bacon, season, moisten with wine and stock, and cook slowly.

3. 3

   Dish up in a pyramid, pass the sauce through a tammy, and pour over the fillets.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 91. The excerpt below is the record exactly as published.

Stuffed fillets of veal. Pintade rôtie. Roast guinea-fowl. Haricots verts au beurre noir. French beans with black butter. Biscuit de Savoie. Savoy cake. Stuffed fillets of veal. Cut up a fillet of veal into slices an inch thick and six inches long, beat until quite flat; spread a layer of meat force- meat on them; roll, and tie round with a string; place ina stew-pan lined with slices of bacon, season with salt and pepper, moisten with half a tumblerful of white wine, and the same quantity of stock

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