Escalopes de Veau à la Crème

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

Prepare as before, then remove them and pour over them a liqueur glassful of brandy, set them alight, then put them back in the saucepan, add a tablespoonful of brown roux and a tablespoonful of cream. Cover the saucepan, cook for about one hour in a moderate oven, basting occasionally.