Filets de Veau Provençale

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some cold roast veal, cut it in thin fillets. Put in a pan a piece of butter into which you have worked about the same quantity of flour, a spoonful of olive oil, parsley, chives and shallots finely chopped; cook all this for a few minutes on a moderate fire, stirring well, add salt and pepper, a little lemon juice and gravy from the veal; put in the fillets of veal and warm them up slowly till they are hot. They should not reach the boiling point. Serve with piments farcis.