578. ROAST FILLET OF VEAL, A LA JARDINIERE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the roast

fillet of veal

for garnish

groups of turned carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
small heads of cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
French-beans, cut into diamonds ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
green-peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
asparagus-heads ↝ Asparagus, raw [Vegetables and Vegetable Products]

for sauce

half glaze, or a well-finished Espagnole sauce ↝ Carrots, glazed, cooked [Carrots]
half glaze, or a well-finished Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Prepare the fillet of veal as before described.
Dish it up, and garnish it round with groups of turned carrots and turnips, small heads of cauliflower, French-beans, cut into diamonds, green-peas, and asparagus-heads.
Sauce with half glaze, or a well-finished Espagnole sauce.
Send to table.

Original Text

578. ROAST FILLET OF VEAL, A LA JARDINIERE.
PREPARE the fillet of veal as before described, dish it up, and garnish it round with groups of turned carrots and turnips, small heads of cauliflower, French-beans, cut into diamonds, green-peas, and asparagus-heads; sauce with half glaze, or a well-finished Espagnole sauce, and send to table.

Notes

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