596. BREAST OF VEAL, A LA BOURGEOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Bone, trim, and roll a breast of veal, according to the preceding instructions.
  2. Prepare it in an oval stewpan, with 4 oz. of fresh butter, and set it to simmer on a moderate fire, until it becomes coloured all over.
  3. then add garnished faggots of parsley and green onions, moisten with a large ladleful of good stock, and put it to braize gently on the stove-fire, or in the oven.
  4. half an hour after, add two dozen small carrots, nicely turned, and in another half hour, add as many heads of middlesized onions, a pinch of sugar, and a little salt.
  5. When the veal is done, take it up, and after taking away the strings and skewers, put it on a baking-sheet in the oven, and glaze it.
  6. dish it up, garnish round with the glazed carrots and onions, and after removing all the fat from the surface of the stock, or essence of the veal, and reducing it down to the consistency of half glaze, use it to sauce the breast of veal, and send to table.
Original Text
596. BREAST OF VEAL, A LA BOURGEOISE. Bone, trim, and roll a breast of veal, according to the preceding instructions; prepare it in an oval stewpan, with 4 oz. of fresh butter, and set it to simmer on a moderate fire, until it becomes coloured all over; then add garnished faggots of parsley and green onions, moisten with a large ladleful of good stock, and put it to braize gently on the stove-fire, or in the oven; half an hour after, add two dozen small carrots, nicely turned, and in another half hour, add as many heads of middlesized onions, a pinch of sugar, and a little salt. When the veal is done, take it up, and after taking away the strings and skewers, put it on a baking-sheet in the oven, and glaze it; dish it up, garnish round with the glazed carrots and onions, and after removing all the fat from the surface of the stock, or essence of the veal, and reducing it down to the consistency of half glaze, use it to sauce the breast of veal, and send to table.
Notes
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