2743 Sauté de Veau aux Aubergines

Name: Sauté de Veau aux Aubergines
Cuisine: France
Ingredients: moisten; white wine; onion; garlic; bouquet garni; eggplant; brown stock; tomato sauce; veal; butter; oil

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut the veal into pieces of approximately 80 g (2½ oz) in weight, season and shallow fry in oil