Veal Scollops Fried a la Genoise
From Practical household cookery, 1891
Serves 2
Other meats can be used similarly.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 66. The excerpt below is the record exactly as published.
VEAX SCOLLOPS FRIED A LA GENOISE. Take two pounds of leg of veal, free from skin, fat, and gristle, cut in scollops and fry them in the same manner as in No. 333, but substitute oil for butter
Cook this with the app: pantry check, scaling, and the assistant.