Escalopes De Veau à L’Oseille

There are innumerable ways of serving and dressing escalopes, and they can be laid on various vegetable purees, besides sorrel, such as spinach, endive, potato, peas, etc., or served with a garnish of fresh vegetables—French beans, new carrots, peas, Japanese artichokes, sauté in butter—or again, they are often served with macaroni, nouilles, etc., and a tomato sauce. They lend themselves, in fact, to all manner of elaborate and complicated decoration and garnishes at the hands of a chef. A