2573 Fraise de Veau Frite

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.