Fillets of Veal à la Bordelaise

Filets de Veau à la Bordelaise


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 quarter of an inch thick, and trim it into little rounds about two inches in diameter; season these with finely chopped eschalot, fresh mushroom, thyme, bayleaf, and parsley, put a tablespoonful of salad oil or clarified butter or fat in a sauté pan and let it boil, then put the fillets into the pan and fry till a nice golden colour, turning them once during the frying; they will take about eight or ten minutes to cook, then take them up and place them on a hot dish, arranging them straight down the dish so that they overlap each other; then serve with Bordelaise sauce, round or over the dish as liked.