Grillades Breaded from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The round of the veal is always used for this. Cut the Veal into squares of about four inches; season well with salt, pepper and Cayenne. Beat an egg well and take each Grillade and soak it well in...
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Ingredients
- A Round of Veal
- A Tablespoonful of Lard
- A Beaten Egg
- ½ Cupful of Bread Crumbs
- Salt, Pepper and Cayenne
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