Veal Saute, Catalane

Ingredients

• five pounds of breast and shoulder of veal
• three spoonfuls of olive oil
• one spoonful of flour
• one pint of hot water or stock
• six peeled and chopped tomatoes
• one crushed garlic clove
• a bouquet garni
• two dozen small onions glaces
• two dozen stoned queen olives
• season with salt
• season with pepper

Method

1. 1

   Cut veal in pieces two inches square.

2. 2

   Heat olive oil in a saute pan, add veal, season with salt and pepper, and toss until golden brown.

3. 3

   Sprinkle flour and cook until golden yellow.

4. 4

   Add hot water or stock, tomatoes, garlic, and bouquet garni.

5. 5

   Boil, skim, and cover until meat is soft.

6. 6

   Remove bouquet garni, add onions and olives before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 225. The excerpt below is the record exactly as published.

Veal saute, Catalane Romaine salad Assorted cheese and crackers Coffee DINNER Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in butter Potatoes Anna Field and beet salad Charlotte Russe Demi tasse Eggs Conte. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done. Veal Saute, Catalane. Cut five pounds of breast and shoulder of veal in pieces two .inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives

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