Teliatina S Sousom Eze Ikri

Veal with Caviare Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs. of larded fillet of veal, stock
  • ½ pint of white wine
  • 3 or 4 tablespoons of caviare, lemon juice, lemon rind
  • 1 bayleaf, cloves, salt and pepper.


Stew the larded fillet of veal in stock and wine with the bayleaf, a little lemon rind, and a few cloves. When done, slice, and cover with the following sauce: Take ½ pint of the stock, skim and strain. Add the caviare, a little lemon juice, stir well, simmer for a few minutes, and add a small lump of butter just before serving.