2752 Sauté de Veau Printanier

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed for the first stage as for Sauté de Veau aux Champignons. After one hour’s cooking, remove the pieces of veal to a clean pan and add a garnish of small new carrots, turnips, onions and potatoes. Pass the sauce over the veal and garnish and cook for a further 1 hour.

Place in a deep dish or timbale and sprinkle with a few plain boiled peas and diamonds of French beans.