598. ROAST BREAST OF VEAL, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
main
Instructions (4)
  1. Trim, stuff, and truss a breast of veal as directed for the preparation of a breast of veal à l’Anglaise.
  2. Roast it off in the same manner.
  3. Dish it up, and surround it with a rich Financière ragout (No. 188).
  4. Send to table.
Original Text
598. ROAST BREAST OF VEAL, A LA FINANCIERE. Trim, stuff, and truss a breast of veal as directed for the preparation of a breast of veal à l’Anglaise, roast it off in the same manner, dish it up, and surround it with a rich Financière ragout (No. 188), and send to table.
Notes
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