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The 1918 Fanny Farmer Cookbook
Blanquette of Veal
Reheat two cups cold roast veal, cut in small strips, in one and one−half cups White Sauce I.
Serve in a potato border and sprinkle over all finely chopped parsley.
2
1
Ragoût of Veal
Reheat two cups cold roast veal, cut in cubes, in one and one−half cups Brown Sauce
seasoned
with one teaspoon Worcestershire Sauce, few drops of onion juice, and a few grains of
cayenne.
Chapter XIV − VEAL
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