Home › The Belgian Kitchen › Veal Cutlets with Madeira Sauce
Veal Cutlets with Madeira Sauce
are garnished with potatoes and mushrooms, and the sauce is made of demi-glaze and madeira, worked up with butter, pepper, salt and chopped parsley.
Recipes carried out of occupied Belgium by refugees and set down in England in 1915 — waterzooi, hochepot, chicory, the endive and the beer soups — sold to feed the country they came from.
Home › The Belgian Kitchen › Veal Cutlets with Madeira Sauce
are garnished with potatoes and mushrooms, and the sauce is made of demi-glaze and madeira, worked up with butter, pepper, salt and chopped parsley.