2573 Fraise de Veau Frite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Drain the cooked crow of veal, and dry well with a clean cloth; cut into pieces and season well.

Flour, egg and breadcrumb and deep fry in hot oil when required. Arrange on a serviette on a dish, garnished with fried parsley and serve accompanied with Sauce Diable.