Tournedos of Veal

Ingredients

• lj lbs. veal cutlet.
• lb. smoked beef.
• 2 onions.
• 2 carrots.
• 2 turnips.
• Herbs.
• 1 pint stock.
• Tomato sauce.
• croutons.

Method

1. 1

   Cut the veal about 1 inch thick and 3 inches long, and lard closely with smoked beef.

2. 2

   Slice the vegetables and arrange them with some slices of smoked beef at the bottom of the stew-pan, let them cook a few minutes, and then cover them with the stock.

3. 3

   Lay the veal on them, cover with greased paper and close the pan.

4. 4

   Let it simmer till tender, adding more stock if required.

5. 5

   Place the tournedos on a baking sheet in the oven to crisp the lardoons, dish them on fried croutons, brush over with glaze, and serve with tomato sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 27. The excerpt below is the record exactly as published.

TOURNEDOS OF VEAL. Tournedos de Veau. lj lbs. veal cutlet. \ lb. smoked beef. 2 onions. 2 carrots. 2 turnips. Herbs. 1 pint stock. Tomato sauce, croutons. Cut the veal about 1 inch thick and 3 inches long, and lard closely with smoked beef. Slice the vegetables and arrange them with some slices of smoked beef at the bottom of the stew-pan, let them cook a few minutes, and then cover them with the stock. Lay the veal on them, cover with greased paper and close the pan. Let it simmer till tender, adding more stock if required. Place the tournedos on a baking sheet in the oven to crisp the lardoons, dish them on fried croutons, brush over with glaze, and serve with tomato sauce.

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