Escalopes de Veau Sautées

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut slices of lean veal, about one inch thick, beat them well and season with salt and pepper. Brown in butter on a quick fire, cover the saucepan and let it simmer a little. Add a glass of jus and cook till there is only enough gravy left to cover the escalopes.

They can be served like this, or with a sauce soubise or a mushroom sauce.