Veal Parisian

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. fillet of veal
  • salt and pepper
  • 2 tablesp. olive oil


Wipe, trim and cut the meat into neat fillets. Season well. Heat the oil and fry the fillets lightly. Fry the chopped onion lightly. Then add the sauce and cook gently for ½-¾ hr. until the meat is tender. Add the chopped parsley and arrange on a hot dish. Serve with croûtons of fried bread and Parisian potatoes.