Home › Entrées › Tendrons de Veau à la Villeroi
Tendrons de Veau à la Villeroi
Ingredients.
Two pounds of breast of Veal braised.
Quarter pound of Liver Farce (see Cutlets à la Rachel).
Quarter pint of thick Béchamel Sauce.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Tendrons de Veau à la Villeroi
Ingredients.
Two pounds of breast of Veal braised.
Quarter pound of Liver Farce (see Cutlets à la Rachel).
Quarter pint of thick Béchamel Sauce.