Sauté de Veau a la Catalane
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 ingredients
- six oz. of raw
- ten small onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut up, sauté, and cook the veal gently for one and one-half hours, as for No.
- 1280.
- Transfer the pieces of veal to another saucepan, and add to them three small peeled and pressed tomatoes, quartered and tossed in butter;
- ten small onions cooked in butter;
- six oz.
- of raw, quartered mushrooms;
- ten chestnuts, three-parts cooked in consommé, and eight Chipolata sausages.
- Reduce the sauce to one-third of a pint;
- strain it over the veal and its garnish;
- cook for a further quarter of an hour, and dish in a timbale.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve