Veal à La Sacher

Name: Veal à La Sacher (Kalbs’ Fleisch à La Sacher)
Cuisine: Austria
Ingredients: eggs; hard-boiled eggs; pickled shallots; gherkins; oil; chervil; vinegar; mayonnaise; pepper; salt; veal; scallop shells; boiled pickled onions

Kalbs’ Fleisch à La Sacher

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Method

This very tasty cold hors-d’œuvre consists of small slices of cold veal, neatly arranged in scallop shells, with a few boiled pickled onions, and the follow