Veau Saute (Veal Saute)
From The new practical cookery guide, 1913
Prepared in various ways with suitable garnish.
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 99. The excerpt below is the record exactly as published.
Veau Saute (Yeal Saute). Cut in neat pieces, and sauteed with oil and butter, chopped onion, and soupcon of garlic, moistened with white wine and tomato sauce, seasoned, add a bouquet and simmer till done, served in timbales with strained sauce, and garnished with button onions and mushrooms and croutons
Cook this with the app: pantry check, scaling, and the assistant.