588. NOIX 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 (1)
Instructions (5)
  1. Trim the noix, or cushion of veal.
  2. Lard the noix, or cushion of veal.
  3. Braise the noix, or cushion of veal, according to the directions given for the noix à la Financiere.
  4. When done, dish it up.
  5. Garnish it round with a Jardiniere, or garnish.
Original Text
588. NOIX OF VEAL, A LA JARDINIERE. THE noix, or cushion of veal must be first trimmed, larded, and braized, according to the directions given for the noix à la Financiere; when done, dish it up, and garnish it round with a Jardiniere, or garnish
Notes
—