1282—Sauté de Veau Printanier

Fry the pieces of veal in butter. Moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze; add a faggot; boil, and cook in the oven gently for one hour.

This done, transfer the pieces to another saucepan; add thereto a garnish of carrots, new turnips, and small, new potatoes; strain the sauce over the veal and the garnish, and cook for a further three-quarters of an hour.

Dish in a timbale and distribute over the sauté a few tablespoonfuls of peas and French beans in lozenge-form, both cooked à l’anglaise.