Breast of Veal en fricandeau

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
veal preparation
ragout
Instructions (3)
  1. Lard your veal.
  2. Take a ragout of asparagus, (for which see Ragouts,) and lay your veal, larded or glazed, upon the ragout.
  3. The same may be done with a ragout of peas.
Original Text
Breast of Veal en fricandeau. Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) and lay your veal, larded or glazed, upon the ragout. The same may be done with a ragout of peas.
Notes
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