Veal Escalops with Cream Sauce

Ingredients

• 3 lbs. of cutlet veal
• twelve even oblong or oval slices
• half a salt-spoonful of pepper
• a whole one of salt
• two table-spoonfuls of butter
• one of flour
• half a pint of hot broth
• half a pint of good cream
• the yolks of two eggs
• two table-spoonfuls of raw cream
• one table-spoonful of butter

Method

1. 1

   Cut veal into slices and flatten with a knife.

2. 2

   Season with salt and pepper.

3. 3

   Melt butter in a saucepan, add slices without touching.

4. 4

   Cook for 4 minutes on each side.

5. 5

   Dress on a hot platter.

6. 6

   For sauce, melt butter and flour, cook for 4 minutes.

7. 7

   Gradually add broth and cream, cook for 10 minutes.

8. 8

   Mix egg yolks, raw cream, and butter, then add to sauce.

9. 9

   Pour over escalops.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 445. The excerpt below is the record exactly as published.

Veal Escalops with Cream Sauce. — Cut 3 lbs. of cutlet veal into twelve even oblong or oval slices, not too thick, flattening them into shape with a kitchen knife dipped in cold water. Season each piece on both sides with half a salt-spoonful of pepper and a whole one of salt. In a saucepan melt two table-spoonfuls of butter, and put in the slices, taking care that they do not touch each other. Cook over a moderate fire four minutes on each side. When done they should not be brown. Remove and dress on a hot platter, crown-shape. For the cream sauce, put in a small saucepan one table-spoonful of butter and one of flour. Cook four minutes, stirring well with a wooden spoon, but do not let it brown. Pour slowly over while stirring half a pint of hot broth and half a pint of good cream. Cook slowly ten minutes. Mix well in a bowl the yolks of two eggs, two table- spoonfuls of raw crea

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