2574 Fraise de Veau à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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If required especially for serving à la Lyonnaise, the crow of veal should be cooked in the usual way but kept a little firm.

Drain and dry well with a clean cloth and cut into slices. Season and toss over in very hot oil; add a proportionate amount of sliced onions previously cooked in butter and toss over together for a few moments to mix well together and to heat properly.

Place into a deep dish and sprinkle with chopped parsley; deglaze the hot pan with a little vinegar and sprinkle over.