583. NECK OF VEAL, A L'ECARLATE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Trim and lard a neck of veal in the usual manner.
  2. Mark it for braizing according to the instructions set forth for the preparation of neck of veal à la Montmorency.
  3. Braize it in a similar manner.
  4. Dish it up.
  5. Garnish it round with a border of circular scallops of tongue that have been glazed.
  6. Garnish game round with either Supreme, Allemande, or Bechamel sauce.
  7. Send to table.
Original Text
583. NECK OF VEAL, A L'ECARLATE. TRIM and lard a neck of veal in the usual manner, mark it for braizing according to the instructions set forth for the preparation of neck of veal à la Montmorency, and braize it in a similar manner; dish it up, garnish it round with a border of circular scallops of tongue that have been glazed; game round with either Supreme, Allemande, or Bechamel sauce, and send to table.
Notes
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