Veal Gravy Tomaté
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
No ratings yet
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 pint of veal stock two oz
-
one-quarter pint of tomato juice
Cook safely
-
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Add to one pint of veal stock two oz.
- of purée and one-quarter pint of tomato juice, and reduce by a fifth.
- Strain the gravy through linen.
- This gravy is for butcher’s meat.
Cookware for this recipe
-
Chef's knife
-
Sieve