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Veal Cutlets à la Marechale

Name: Veal Cutlets à la Marechale
Yield: 3 servings
Ingredients: six veal cutlets; a tablespoonful of salt; a teaspoonful of pepper; two ounces of butter; half a pint of Espagnolc sauce (No. 151); four sliced mushrooms; twelve small godiveau quenelles (No. 221); three chicken livers, blanched and cut into pieces

From The table, 1889

Serves 3

Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 177. The excerpt below is the record exactly as published.

Veal Cutlets a la Marechale. — Pare nicely six veal cutlets; season them with a tablespoonful of salt and a teaspoonf ul of pepper. Cook in a sautoire with two ounces of butter for five minutes on each side. Moisten with half a pint of Espagnolc sauce (No. 151), adding four sliced mush- rooms, twelve small godiveau quenelles (No. 221), and three chicken livers, blanched and cut into pieces. Cook for five minutes longer, and serve with six croutons (No. 133). 563. Veal Cutlets a la Milanaise. — Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper

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