Fillets of Veal à la Bordelaise

Name: Fillets of Veal à la Bordelaise (Filets de Veau à la Bordelaise)
Ingredients: lean; fillet of veal; eschalot; salad oil; clarified butter; bordelaise sauce; fresh mushroom; thyme; bayleaf; parsley

Filets de Veau à la Bordelaise

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take some lean fillet of veal, about one and a half to two pounds for six to eight persons, cut it through in slices about a