599. ROLLED BREAST OF VEAL, A LA ROMAINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Prepare a breast of veal as for à la Windsor, and braize it accordingly.
  2. When done, glaze, and dish it up.
  3. Garnish it with lazzones (No. 264) prepared as macaroni.
  4. Surround the whole with a border of rice croquettes, made with rice boiled in consommé, and to which should be added a little Allemande sauce, grated Parmesan cheese, nutmeg, and mignonette pepper.
  5. When the preparation is cold, mould the croquettes according to taste, bread-crumb and fry them of a light colour, and use them as directed.
  6. Send the remove to table, accompanied with a sauce-boat containing Sicilian sauce (No. 60).
Original Text
599. ROLLED BREAST OF VEAL, A LA ROMAINE. Prepare a breast of veal as for à la Windsor, and braize it accordingly; when done, glaze, and dish it up; garnish it with lazzones (No. 264) prepared as macaroni, surround the whole with a border of rice croquettes, made with rice boiled in consommé, and to which should be added a little Allemande sauce, grated Parmesan cheese, nutmeg, and mignonette pepper; and when the preparation is cold, mould the croquettes according to taste, bread-crumb and fry them of a light colour, and use them as directed. Send the remove to table, accompanied with a sauce-boat containing Sicilian sauce (No. 60).
Notes
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