Tournedos of Veal

Ingredients

• a pound and a quarter of veal
• Cut out of it SIX or eight nice pieces
• melt an ounce and a half of butter
• three ounces each of chopped-up onions
• three ounces each of chopped-up carrots
• three ounces each of chopped-up turnips
• one of celery
• a sprig of parsley
• season with pepper
• season with salt
• season with powdered dried herbs
• put in an ounce of glaze

Method

1. 1

   Cut veal into pieces, lard with strips of cooked tongue.

2. 2

   Melt butter, fry vegetables, season, and add glaze.

3. 3

   Arrange tournedos on vegetables, moisten with broth, cover, and simmer until tender.

4. 4

   Prepare sauce with veal trimmings, ham, onion, and mushrooms, then strain and thicken with cornflour and lemon juice.

5. 5

   Serve tournedos on fried croutons with sauce.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 3. The excerpt below is the record exactly as published.

season with salt and white pepper, brush over each fillet of each smelt with a beaten egg, spread a thin layer of the paste on one of them, sprinkle over it a fine dressing of minced chervil, lay the other fillet over it sandwich-wise, and do the same with the rest. Let them rest awhile to set, then brush them over with egg, breadcrumb with finely sifted crumbs ; let this dry, egg and crumb again, and then fry in plenty of boiling fat ; drain, dry, and serve on a hot napkin with lemon and parsley garnish. Butter melted, sharpened with lemon-juice, should be the only sauce. Brown 8 FIFTY DINNERS. bread and butter may also be circulated. By this process you get rid of the only drawback that some complain of in a smelt — the bones. For this a nice slice of veal from the leg should he got — say a pound and a quarter, and not less than an ^ inch thick. Lav this upon a board and 3. Tour- ^ , L . , nedos of veal Cut out of it SIX or eight nice pieces — three Therise inches long and one and three-quarters across if oval, or two and a half inches in diameter if round. Lard these through — Ic., pass the needle straight through them, snipping off the ends of the lardoons with scissors. Alternate the lardoons with strips of cooked tongue, and put the prepared tonrnedos aside. Now take a or a smcte-^a.n with an upright rim, and melt an ounce and a half of butter in it over a low fire, spread over this three ounces each of chopped-up onions, carrots, and turnips, one of celery, and a sprig of parsley ; season with pepper, salt, and powdered dried herbs. Fry for ten minutes gently, and then put in an ounce of glaze

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