1280—Sauté de Veau à la Marengo

Heat one pint of oil in a sautépan, until it smokes. Put therein two lbs. of veal, cut into pieces, each weighing two oz., and fry until the latter are well set. Add a chopped half onion and a crushed half-clove of garlic, and fry again for a few moments.

Drain away the oil, tilting the sautépan with its lid on, for the purpose; moisten with a quarter of a pint of white wine; reduce, and add two-thirds of a quart of thin Espagnole sauce, one and one-half lbs. of tomatoes, pressed and cut into pieces (or one pint of tomato sauce), and a faggot.

Set to boil, and cook in the oven gently for one and one-half hours.

At the end of that time, transfer the pieces of veal, one by one, to another saucepan with fifteen small glazed onions, and five oz. of mushrooms. Reduce the sauce; strain it over the veal and its garnish, add two large pinches of concassed parsley, and cook for a further quarter of an hour.

When about to serve, clear of all grease, dish in a timbale, and surround with small heart-shaped croûtons of bread-crumb, fried in oil.