Veau Saute Marengo

Ingredients

• two pounds fresh veal
• one chopped onion
• one head of crushed garlic
• one quart of brown sauce
• two pounds fresh tomatoes
• some fine herbs

Method

1. 1

   Fry veal in oil, add onion and garlic, then strain.

2. 2

   Add wine and reduce, moisten with brown sauce, and add tomatoes and herbs.

3. 3

   Cook slowly for an hour and a half.

4. 4

   Serve with small onions and mushrooms on toast fried in butter.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 34. The excerpt below is the record exactly as published.

VEAU SAUTE MARENGO During my Paris days (school days) I became very fond of two dishes and they still remain my favorites: No. I — ^Veau Saute Marengo— nothing epicurean about this, but real tasty; a ragout of veal which must be served in a brown pot. It is flavored with tiny onions and mushrooms, olives and a delicious sauce. I have never found it quite so well prepared as in Paris. Fry some small pieces of veal in oil, add one chopped onion, one head of crushed garlic and when it is well brown strain it, add one glass of white wine and reduce. Moisten it with one quart of brown sauce. Add two pounds fresh tomatoes and some fine herbs

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