Veau Sauté à la Milanaise

Ingredients

• 2 lb. neck of veal (best end)
• 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 to season

Method

1. 1

   Cut the veal into cutlets, remove the bones and skin, and divide the meat into large dice.

2. 2

   Season with salt and pepper and sprinkle with flour.

3. 3

   Cut the bacon into slices, melt the butter in a deep sauté or braising pan, line it with bacon, fry a little, then add the meat and allow it to take color.

4. 4

   Add onion and carrot, moisten with wine and gravy, stir till it boils, cover and cook gently for 15 minutes.

5. 5

   Blanch and skin the tomatoes, add to the stew, and cook until the meat is tender.

6. 6

   Strain the sauce, pour over the meat and tomatoes, heat the macaroni in the rest of the sauce, reheat the meat, add sugar, and serve.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

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 to season. Cut the veal into cutlets, remove the bones and skin and divide the meat into large dice or cub 3 shapes. Season with salt and pepper and sprinkle with the flour. Cut the bacon into slices, melt the butter in a deep saut6 or braising pan, line it with the bacon and fry a little, then put in the meat and allow it to take colour. Peel the onion, insert two cloves, scrape the carrot, and add both to the above, also the bay-leaf. Moisten with the wine and the gravy, stir till it boils, then cover and let cook gently for 15 minutes. Blanch the tomatoes, skin them, cut them in halves or quarters and put with the stew, then continue to cook till the meat is tender. Take up the meat and tomatoes, strain the sauce and pour a little over the meat and tomatoes. Heat up the macaroni in the rest of the sauce. Reheat the meat and add a pinch of castor sugar. Dish up, put the macaroni in the centre and serve. Note. — The gravy may be made with the bones and trimmings of the meat. Noisettes de Veau ^ la Turenne. (Veal Cubes, Larded and Stewed.) Cut ij lb. of lean veal into even-sized cube shapes, insert a few strips of larding bacon in each cube. Melt 88 Recherche Entrees. 2 oz. butter in a saute-pan, put in the meat, and fry over a quick fire for a few minutes. Then add 6 chopped mushrooms, 2 finely chopped shallots, and blend together Sprinkle over a dessert-spoonful of flour, stir and moisten with a gill of beef stock and a glass of Chablis, bring to the boil and simmer for 20 minutes. Season with salt, paprika, and pepper. Lastly add chopped parsley, \ gill of cream, and 2 yolks of eggs. Keep on the hot stove for another 20 minutes without boiling. Dish up and serve. Roulardines de Veau. (Small Veal Rolls on Skewers.) Cut 2 lb. of lean veal (fillet or cushion part), into 8-10 thin slices ; flatten each with a cutlet bat, trim them and season with salt and pepper. Have ready a mixture of finely chopped parsley, bread-crumbs, butter and aro- matic spice, spread one side of the veal slices with this, upon this place a thin slice of streaky bacon, and roll up each as neatly as possible, then fasten on to silver or wooden skewers. Melt about an ounce of butter in a saut6-pan ; when hot put in the rolls of veal and fry them Over a fairly quick fire long enough to take colour. Pour off the butter, moisten with enough demi-glace sauce or rich gravy to cover the bottom of the pan. Place a piece of buttered paper on top and finish cooking in the oven. Allow about 20 minutes for this and baste frequently. Serve in a deep entrde dish and garnish with cubes of fried potatoes and groups of green peas or French beans. XVI. CAILLES ROTIES SOUS LA CENDRE. (/). 1 52.) NOIX DE BCEUF A LA VIART. (p. IO3,) 89 Entrees of Beef. Langue de Boeuf Brais^e aux ^Ipinards. (Braised Ox-tongue with Spinach.) Procure a salted pickled or smoked ox-tongue, remove the wind pipe and the fat at end. Soak pickled or salted tongues for 2 hours, and a smoked tongue for 10-12 hours. Cook the tongue in a large stewpan with enough water to well cover it, add i onion stuck with 2 cloves and a few peppercorns. Cook gently for about 2 hours, take up, remove the skin whilst hot and place the tongue in another stewpan with J pint of tomato sauce and J pint of espagnole sauce, also a little gravy or stock. Cook slowly for another hour in the oven. Spinach. — Prepare 2 lb. of spinach. When washed, picked, and cooked with very little water and salt, drain it and rub through a fine sieve. Melt i oz. butter in a stewpan, fry in it one or two finely chopped shallots, put in the spinach and 2 table-spoonfuls of white or bechamel sauce. Heat up, season with salt, pepper and a little nutmeg. Cook for a few minutes and dish up. Cut the tongue into slices. Range them on a bed of spinach. Pour round it some of the prepared sauce, and serve the remainder separately. Filet de Boeul a la Ravigote (Cold). Trim, skin, and lard 3 lb. of fillet of beef, braise it in the usual manner, and allow to get cold, and brush it over with meat glaze, boiled up with a little of the gravy. go Recherche Entrees. Make a herb butter or herb puree with a few sprigs of tarragon and chervil, i table-spoenful of capers, 3 boned anchovies, i gherkin, 2 hard-boiled egg yolks, i peeled shallot, I table-spoonful of spinach green, and 2 oz. of butter. When well pounded, rub through a sieve, and season to taste. Dish up the fillet of beef, which may be previously cut into slices, force a little of the green puree on each side. Garnish with halves of tomatoes filled with mayonnaise and scraped horseradish, stuffed olives and slices of hard-boiled eggs. Decorate the meat tastefully with the remainder of green herb butter, and the side of the dish with set aspic cut into triangles. Insert 2 small hatelets or skewers, decorated with mushrooms, etc. The dish is then ready to serve. Filets de Boeuf aux Bananes. (Small Fillets ot Beel with Bananas.) About 2j lb. fillet of beef, 4 bananas, i gOl cream, meat glaze, chopped parsley, pepper and salt, 2 oz. butter, i small onion, 2 yolks of egg, horseradish, frying fat, flour and bread-crumbs. Trim the meat and cut it crossways into six or more even-sized fillets, pare these neatly and season with salt and pepper. Broil both sides of the fillets in butter over a quick fire for about eight minutes, take up, glare over with meat glaze, and keep hot. Have ready the onion finely chopped, blanched, drained, and fried without browning in the butter in which the fillets were cooked ; add the cream ; stir till hot (not boihng). Add the yolks of egg and let bind, then rub it through a sieve and keep hot. Peel the bananas, slit each in two and divide in halves crossways. Dip in flour, egg, and bread-crumbs, and fry in hot clarified butter fat. Entrees of Beef. 91 Dish up the fillets on a hot dish. Mix a little finely grated horseradish with the sauce, and put a dessert- spoonful of it on top of each fillet. Sprinkle over a Uttle Uquid meat glaze and chopped parsley, garnish the dish with fried bananas and serve with rich brown sauce. Filets de Boeuf h la Viennoise. (Fillets of Beel, Viennese Style.) ij lb. lean beef, i teaspoonful chopped parsley, i tea- spoonful savoury herbs, 3 oz. butter, i table-spoonful flour, 3 onions, 2 eggs, ij giUs demi-glace sauce, salt, pepper, cayenne and nutmeg. Remove the sinews from the meat, cut it into small pieces and chop very fine, or pass twice through the mincing machine. Add the chopped parsley, savoury herbs, a little flour, one yolk and one whole egg, and mix well. Season with salt, pepper and a little grated nutmeg. Make this up into even-sized balls, flatten each to give them the shape of round fillets. Peel and slice the onions, cut some of the slices from the centre of each onion rather thicker than the rest, divide the rings carefully, and reserve the largest for frying separately. Dissolve an ounce of butter in a frying-pan, and fry the onion

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