Veal Escalopes à l’Espagnole

Name: Veal Escalopes à l’Espagnole
Ingredients: tomato; stoned black olives; veal escalopes with tomato sauce; escalopes

Preparation info

Difficulty
Easy

Appears in

Cooking in Ten Minutes

By Édouard de Pomiane

Published 1930

About

Method

Prepare two veal escalopes with tomato sauce, but add some stoned black olives with the tomato. Warm the sauce and pour it over the escalopes