Fillets of Veal à la Bordelaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some lean fillet of veal, about one and a half to two pounds for six to eight persons, cut it through in slices about a quarter of an inch thick, and trim it into little rounds about two inche...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- lean
- fillet of veal
- eschalot
- fresh mushroom
- thyme
- bayleaf
- parsley
- salad oil
- clarified butter
- bordelaise sauce
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fillets of Veal à la Duchesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Escalopes of Veal à la Milanaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Veal, Green Gooseberry Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Beef à la Comtesse de Pomar from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Blanquette of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Beef à la Maître d’Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Grenadins of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fricandeau of Veal with Sorrel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com