2744 Sauté de Veau Catalane

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the Sauté of veal as in the preceding recipe.

Remove the pieces of veal, place in a clean pan and add a garnish of peeled, depipped tomatoes cut in quarters and sautéed in butter, chestnuts cooked in a little Bouillon, glazed button onions, chipolata sausages and stoned and blanched olives.

Pass the sauce through a fine strainer over all the ingredients and simmer gently together for 15 minutes. Place in a deep dish or timbale for service.