Fillets of Veal à la Duchesse

Name: Fillets of Veal à la Duchesse (Filets de Veau à la Duchesse)
Ingredients: tongue; turnip; veal; french beans; lard; potato; peas; veloute sauce; lean fillet of veal; carrot; bacon trimmings; tongue; ham; butter; lardons; fat bacon; celery; peppercorns; herbs; buttered paper; stock; warm glaze

Filets de Veau à la Duchesse

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut one and a half pounds of lean fillet of veal (this is sufficient for eight or ten persons) into neat pieces one quarter of an inch thick