Home › Entrées › Egg and Bread-crumbs (Half pint of Brown Sauce)

Egg and Bread-crumbs (Half pint of Brown Sauce)

Half pint of Brown Sauce.

Macédoine to garnish.

Cook the veal carefully until done, about one and a half hours. Then pull out the bones, and press itflat. When cold trim into cutlet-shaped pieces. Cover each piece with liver-farce, and then with Béchamel. Egg and crumb carefully, and fry in sufficient fat to cover. Arrange the tendrons in a circle, pour the brown sauce round, and place the macédoine in the centre.

Tête de Veau en Tortue.

Ingredients.