Veal Fillets a la Victoria

Ingredients

• About 3 lbs. cushion or kernel of veal
• 3 or 4 slices of bacon
• 1 small bouquet of herbs
• 1 gill white wine
• 1 gill white stock
• 1 pint well-reduced bechamel sauce
• 6 preserved mushrooms
• Clarified butter or dripping for frying
• 1 carrot
• 1 turnip
• 1 onion
• 1 oz. butter
• Pepper
• Salt
• 1 egg
• Breadcrumbs

Method

1. 1

   Trim the meat, line a braising-pan with bacon, add sliced vegetables and herbs, place the meat on top, fry until golden, moisten with wine and stock, cover, and cook in the oven for about 45 minutes.

2. 2

   Cool, slice, and coat with mushroom sauce, dip in egg, cover with breadcrumbs, and fry until golden.

3. 3

   Serve with a ragout of mushrooms or vegetables.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 13. The excerpt below is the record exactly as published.

VEAL FILLETS A LA VICTORIA. About 3 lbs. cushion or kernel of veal 3 or 4 slices of bacon 1 small bouquet of herbs i gill white wine 1 gill white stock i pint well-reduced bechamel sauce 6 preserved mushrooms Clarified butter or dripping for frying 1 carrot 1 tiunip 1 onion 1 oz. butter Pepper and salt 1 egg Breadcrumbs

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