2751 Sauté de Veau à l’Oranaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed for the first stage in the same way as for Sauté de Veau Marengo.

When the pieces of veal have been placed in a clean pan, add 500 g (1 lb 2 oz) peeled, depipped and roughly chopped tomatoes, and 500 g (1 lb 2 oz) chow-chow trimmed to the shape of olives, blanched and shallow fried in butter. Pass the sauce through a strainer over the veal and garnish and simmer gently for a further 15–20 minutes.

Place in a deep dish or timbale and surround with 100 g ( oz) thin rings of onion, seasoned, floured and deep fried in oil.