|
Classic
Cook Books
< last page | next page >
page 92
258. ESCALLOPPE DE VEAU JARDINIERE.
ESCALOPPE OF VEAL JARDINIERE. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 257, and serve with a Jardiniere, No.
324, instead of French peas.
259. ESCALOPPE DE VEAU AUX EPINARDS.
ESCALLOPPE OF VEAL WITH SPINAGE. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 257, but serve with spinage (No. 335)
instead of French peas.
260. ESCALOPPE DE VEAU SAUCE TOMATE.
ESCALOPPE OF VEAL WITH TOMATO SAUCE. Entree.)
PROPORTIONS AND PREPARATION.--As for No. 257, but serve with tomato sauce apart,
No. 318.
261. FOIE DE VEAU GRILLE.
BROILED VEAL LIVER. (Entree.)
PROPORTIONS.--For five persons:
Veal liver...........2 to 3 lbs.
Butter...............1/4 lb.
Salt and pepper......To suit the taste.
Time.--10 minutes.
PREPARATION.--1st. Take 2 to 3 lbs. veal liver (this should be of a clear and
not dark color), slice in pieces of the size of the hand and about 3/4 inch
thick, dip it in melted butter, let broil on bright fire and serve with a Maitre
d'Hotel. (No 200.)
262. FOIE DE VEAU SAUTE AUX FINES HERBES.
VEAL LIVER SAUTE WITH PARSLEY. (Entree.)
PROPORTIONS.--For five persons:
Veal..................2 to 3 lbs
Butter................2 tablespoonsful.
Parsley...............1/3 handful.
Salt and pepper.......To suit the taste.
Time.--10 minutes.
PREPARATION.--1st. Slice the veal liver as indicated above, No 261, and let it
fry in butter in a shallow stew pan or frying pan. 2d. When ready to serve,
sprinkle some chopped parsley over, place the slices in a warm dish and pour
over the butter in which they have been fried.
< last page | next page >
Classic
Cook Books
|
