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Countess Morphy

Teliatina S Sousom Eze Ikri

Veal with Caviare Sauce

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Recipes of all Nations
Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • 2 lbs. of larded fillet of veal, stock
  • ½ pint of white wine

Method

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

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