Advertisement
Côte de Veau Pojarski
Ground-veal Cutlets
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Ingredients
2 pounds 1 teaspoon ⅛ teaspoon
Method
- Have all fat and tendons removed from veal before it is ground. If you have an electric meat grinder, grind the meat yourself.
- Put veal, salt, pepper, and crème into large mixer bowl. Blend ingredients together. Remove beaters and use a wooden spoon to mash the ingredients against the side of the bowl and to make a thick paste of the veal and crème.
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe