Veal Chops a la Mayonnaise
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 36. The excerpt below is the record exactly as published.
Veal Chops a la Mayonnaise. Put eight veal chops in a fiat saucepan, moisten them with their height of consomme (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold ; serve them in a circle with what- ever jelly remains, and in the center a sauce Mayon- naise
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