887. VEAL KERNELS, A LA DUCHESSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (2)
  1. When the kernels have been braized, pressed, and trimmed, as directed in the foregoing part of the preceding article, let them be smoothly masked over with some well-reduced Allemande sauce.
  2. After the sauce has been allowed sufficient time to become firm by cooling, bread-crumb them, then fry them in properly-heated frying-fat, of a light colour, and, having dished them up as directed in the preceding case, let the entrée be garnished and sauced similarly.
Original Text
887. VEAL KERNELS, A LA DUCHESSE. WHEN the kernels have been braized, pressed, and trimmed, as directed in the foregoing part of the preceding article, let them be smoothly masked over with some well-reduced Allemande sauce; and after the sauce has been allowed sufficient time to become firm by cooling, bread-crumb them, then fry them in properly-heated frying- fat, of a light colour, and, having dished them up as directed in the preceding case, let the entrée be garnished and sauced similarly.
Notes
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