Pechuga De Ave a La Sarasate

Name: Pechuga De Ave a La Sarasate (Breasts or Fillets of Poultry à La Sarasate)
Cuisine: Spain
Ingredients: The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas; 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.; 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.; 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.; 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.; 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.

Breasts or Fillets of Poultry à La Sarasate

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk

Europe
Spain
Main course
Side dish

Method

Carefully remove the breast from the fowl and cut in half. Chop the veal, mix with the bread, previously soaked in a little milk, season with salt, pepper and nutmeg, and bind with the eggs. Lay a spoonfu