Veal Marengo

Name: Veal Marengo
Cuisine: France
Ingredients: salt; bread; pepper; onions; mushrooms; onions; flour; oil; dry white wine; laurel leaf; garlic; shallots; tomatoes; water; parsley; thyme; shoulder; veal; olive oil

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Ask the butcher to cut in pieces suitable for serving 2 lbs. shoulder of veal and remove bones. Put in iron pot over high flame ½