Veal Cutlets larded

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

best end of a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
green truffle sauce ↝ Enchilada sauce, green [Dips, gravies, other sauces]
white mushroom sauce ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]

Instructions (9)

Cut the best end of a neck of veal into chops, leaving only a part of the long bone.
Lard the chops.
Blanch the chops.
Braise the chops.
When they are to be served up, drain the chops.
Dry the chops.
Glaize the chops.
Place the chops around each other in a dish.
Put green truffle sauce, or white mushroom sauce, in the center.

Original Text

Veal Cutlets larded.

Cut the best end of a neck of veal into chops, leaving only a part of the long bone; then lard, blanch, and braise them;[64] and when they are to be served up, drain, dry, glaize, and place them round each other in a dish, and put green truffle sauce, or white mushroom sauce, in the center.

Notes

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