Escalopes de Veau Panées, Sauce Madère

Name: Escalopes de Veau Panées, Sauce Madère
Yield: Serves 4
Cuisine: French
Ingredients: a wineglassful of Madeira; bouquet garni; an ounce of cornflour; a concentrated beef cube diluted in ½ pint of water; a concentrated beef cube diluted in ½ pint of water; a tablespoonful of tomato purée; 1 ounce of butter; a carrot; a small onion; 2 ounces butter; fine breadcrumbs; plain flour; salt and pepper; salt and pepper; a tablespoonful of olive oil; 2 eggs; 1½ lb veal fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

1½ lb veal fillet
2 eggs
a tablespoonful of olive

Europe
France
Russia
United Kingdom
Main course
Mediterranean
Eastern Europe

Method

As the fillets of veal take only a few minutes to cook, the sauce must be prepared beforehand.