2743 Sauté de Veau aux Aubergines

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the veal into pieces of approximately 80 g ( oz) in weight, season and shallow fry in oil and butter until well coloured on all sides.

Drain off the excess fat, add 120 g (4 oz) chopped onion and a touch of crushed garlic. Cook together for a few minutes, moisten with 1 dl ( fl oz or ½ U.S. cup) white wine and reduce almost completely.

Add 1 litre ( pt or U.S. cups) Brown Stock, 5 dl (18 fl oz or U.S. cups) Tomato Sauce, a Bouquet garni and cook gently in the oven for 14 hours.

Remove the pieces of veal and place them in a clean pan; pass the sauce through a fine strainer, reduce it by half and pour over the veal.

Reheat, then place into a deep dish or timbale and surround with thick slices of peeled eggplant, seasoned, floured and shallow fried in butter or oil in time to serve.