Chapter XV · Relevés and Entrées · No. 1279
1279—Sautés de Veau
The pieces best suited to veal sautés are: the breast and the shoulder, as also those parts of the haunch other than the cushion and undercushion.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1279, p. 426. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →