Côte de Veau Pojarski

Ground-veal Cutlets

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 pounds veal, ground twice
  • 1 teaspoon salt
  • teaspoon


  1. Have all fat and tendons removed from veal before it is ground. If you have an electric meat grinder, grind the meat yourself.
  2. 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.