Côte de Veau En Casserole
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
2
2 ingredients
-
one oz. of butter
-
a tablespoonful of excellent veal gravy
Method
-
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- Heat one oz.
- of butter in an earthenware saucepan;
- insert the veal cutlet, seasoned, and cook it gently, taking care to turn it over from time to time.
- At the last moment, add a tablespoonful of excellent veal gravy, and serve in the saucepan.
Cookware for this recipe
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Saucepan
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Spatula