600. ROLLED BREAST OF VEAL, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. For this preparation, follow the directions given for loin of veal à la Royale.
Original Text
600. ROLLED BREAST OF VEAL, A LA ROYALE. For this preparation, follow the directions given for loin of veal à la Royale. Note.—In addition to the foregoing methods of preparing breasts of veal for the table, they may, after being either roasted or braized, also be garnished with a Jardinière or Macédoine of vegetables, with stewed peas, or with a ragout à la Claremont, à la Toulouse, à la Chipolata, &c., &c.; as convenience or fancy may suggest.
Notes
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