Alma Lach

Méidaillons de Veau St. Fiacre

Tournedos of Veal

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The garnishings for this dish are ambitious. Do them first.

Ingredients

Garnishings

  • 6 fried bread rounds
  • Butter
  • Potatoes Parisienne
  • 6 artichoke bottoms

Method

  1. Cut 2-inch rounds of bread from firm-type bread. Butter, then fry in skillet. When brown, put on a cooky sheet and set in 250-degree oven to keep warm and to dry out.
  2. Prepare ½ recipe of Potatoes Parisienne. If using fresh artichokes for preparation. If using canned, wash th