Fillets of Veal à la Duchesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut one and a half pounds of lean fillet of veal (this is sufficient for eight or ten persons) into neat pieces one quarter of an inch thick and three inches square, and bat them out with a wetted ...
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Ingredients
- peppercorns
- buttered paper
- stock
- warm glaze
- carrot
- turnip
- celery
- herbs
- ham
- tongue
- butter
- bacon trimmings
- lard
- fat bacon
- veal
- lean fillet of veal
- veloute sauce
- peas
- lardons
- potato
- french beans
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