Veau Sauté à la Milanaise

Ingredients

• 2 table-spoonfuls of flour
• 1 lb. bacon
• 1 oz. butter
• 1 carrot
• 1 onion
• 4 ripe tomatoes
• 1 bay-leaf
• 1 glass white wine
• 1 pint gravy
• 4 oz. macaroni or piccoli (cooked separately)
• salt
• pepper
• sugar

Method

1. 1

   Sauté veal in butter with bacon, carrot, onion, and tomatoes.

2. 2

   Add flour, bay-leaf, wine, and gravy.

3. 3

   Cook until tender.

4. 4

   Serve with cooked macaroni.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

d onion stuck with 2 cloves, i turnip, a small bouquet of herbs, parsley, thyme and bay-leaf. Allow the head to cook gently for about 2| to 3 hours, when done, take up and let cool a little, then remove the meat from the bones, return the latter to the stewpan with more water and continue to boil for stock. Cut the meat of the calf's head into conveniently sized pieces, put them in a stew or braising pan, with a glass of sherry, I pint of brown (demi-glace) sauce, i gill of stock, 10 preserved mushrooms and 1-2 sliced truffles. Allow the whole to cook gently for another half-hour, skim occasionally and dish up neatly on a hot dish. Garnish the dish with the brain, fried yolks of eggs (fried in olive oil), or hard-boiled eggs cut into quarters, pickled gherkins, and fried croutons of bread, brushed over with meat glaze. In dishing, place the ear portion in the centre of the dish, arrange the decorative edibles as neatly as possible, because they add so much to the success of this dish. Note. — With the remainder of meat and the stock, a good mock- turtle soup may be prepared. Pieds de Veau ^ I'Horly. (Fried Calf's Feet, Horly Style.) I pair calf's feet, i carrot, i onion, \ oz. flour, \ gill vinegar, peppercorns, salt, oil, parsley, veloutd sauce for coating, i egg, bread-crumbs, or frying batter, fat for frying, tomato sauce. 84 Recherche Entrees. Wash and scald the calf's feet. Bone the upper part and remove the shank bone. SHt them in two, and steep in cold water for one or two hours, then blanch them in salted water. Put them in a stewpan with sufficient water or stock to well cover. Add the carrot and onion sliced, and a few peppercorns. Cook slowly till tender. Drain, remove the bones, place the meat under press, and let cool. Next cut into convenient-sized oblong pieces. Prepare a dressing of oil, vinegar, salt, pepper, and chopped parsley. Pour this over the pieces, and let soak for an hour. Drain the pieces of calf's feet and coat with veloute sauce. Dip each piece into egg, crumb or drop into a light frying batter, then fry in hot fat a golden brown, drain, dish up and serve with hot tomato sauce. Paupiettos de Veau k la Jardiniere. (Veal Rolls with Mixed Vegetables.) Cut six or more thin slices from the cushion part of veal, flatten each and trim a little. Next spread one side of each with veal forcemeat. Roll the slices so as to give each the shape of a cork. Tie round each a thin slice of fat bacon, put them in a buttered saute-pan, season with pepper, salt and a little aromatic spice. Add a small sliced onion, a small bunch of parsley, and a pint of white stock. Boil up quickly over the fire, cover with a buttered paper, and cook in the oven for about half an hour. Baste occasionally. Drain the paupiettes, remove string and bacon fat, and trim each a little. Free the gravy from fat, reduce it well, and add a gill of AUemande or velout6 sauce. Strain the sauce over the paupiettes, and keep hot. Have ready a mixture of cooked buds of cauliflower, PLUVIERS A LA MARIANNE. (p. 169.: BOMBE DE VOLAILLE, TRIANON. {p. I35.) Entrees of Veal. 85 carrot and turnip scooped out into small shapes, also some green peas and French beans. Toss them lightly in a little butter over the fire. Arrange a bed of potato pur6e on a dish, dress the paupiettes in pyramid form on this, sauce over with the sauce well reduced, surround with groups of jardiniere of vegetables on each side, sprinkle the top with a few drops of dissolved meat glaze, and serve hot. Veal Forcemeat for Paupiettes. Chop very finely half-pound of cooked veal. Soak in tepid water quarter-pound white bread, drain the bread well, mix with it a whole egg, a teaspoonful of chopped parsley, and half a small onion finely chopped (previously boiled), mix well, season with pepper, salt, and a little grated nutmeg, and stir in a little cream or gravj'. Use as directed. Queues de Veau a la Russe. (Calves' Tails, Russian Style.) 2 or 3 calves' tails, i glass Chablis wine, i J pints stock, 1 clove garlic, i bay-leaf, i sprig of thyme and i basil, 2 cloves, I small bunch of parsley, pepper, salt, frying batter and frying lard, tomato sauce. Wipe the tails with a damp cloth, cut them into small joints, then blanch and drain them, cook till tender in the stock and a little water, adding the wine, savoury herbs, parsley, etc., season to taste. Allow them to cool in the stock, chop a little parsley and mix with the frying batter. Drain the pieces of tail on a cloth, dip them in the pre- pared batter and fry a golden colour in hot fat or lard. Drain, dish up, garnish with fried parsley, and serve with hot tomato sauce. 86 RechercM Entrees. Blanquette de Veau. (White Veal Stew.) if lb. to 2 lb. cushion or fillet of veal, 2 oz. butter, i oz. flour, 12 preserved mushrooms (champignons), 10 small button onions, i bouquet of parsley, thyme and marjoram, J gill cream, 2 yolks of eggs, lemon juice, seasoning. Cut the veal into neat square pieces, put it into a stew- pan with sufficient hot water to cover, add a good pinch of salt and the juice of half a lemon, bring it to the boil, and remove the scum. Now add the bouquet of herbs, and the onions, previously peeled. Cover and cook gently for about an hour. Pour off the stock and re- move the bouquet. Melt the butter in a small stewpan, stir in the flour, cook whilst stirring for a few minutes, but do not let it get brown, moisten with a pint of stock, boil up, skim, cook for ten minutes. Now add cream and egg yolks, and strain over the cooked veal. Add the mushrooms cut in halves or slices, reheat, without letting it actually boil, season to taste, dish up, garnish with fleurons, and serve hot. Goula'sh de Veau k la Hongroise. (Hungarian Veal Goulash.) I J lb. lean veal, | lb. cooked new potatoes, 2 oz. butter, I small onion, i pint cream, paprika, pepper and salt. Free the meat from skin and sinews and cut it into dice-like pieces. Cut the potatoes into cubes. Melt the butter in a saute-pan, add the meat and fry lightly for several minutes, then add the onion, finely chopped, stir over the fire for about five minutes, season with salt and pepper and add the potatoes. Pour off the superfluous fat, mix carefully and moisten with the cream and a table-spoonful of rich white stock, season with sufficient paprika pepper to give the sauce a pink tint, and cook gently for about 20 minutes. It is best to cook Entrees of Veal. 87 the goulash at the latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break the potatoes whilst cooking. Serve very hot. Veau Saut§ k la Milanaise. (Saut6 of Veal, Italian Style.) 2,\ lb. neck of veal (best end), 2 table-spoonfuls of flour, I lb. bacon, i oz. butter, i carrot, i onion, 4 ripe tomatoes, i bay-leaf, i glass white wine, i pint gravy, 4 oz. macaroni or piccoli (cooked separately), salt, pepper, and sugar

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