1283—Sauté de Veau à la Catalane

Cut up, sauté, and cook the veal gently for one and one-half hours, as for No. 1280, Sauté de Veau à la Marengo.

Transfer the pieces of veal to another saucepan, and add to them three small peeled and pressed tomatoes, quartered and tossed in butter; ten small onions cooked in butter; six oz. of raw, quartered mushrooms; ten chestnuts, three-parts cooked in consommé, and eight Chipolata sausages.

Reduce the sauce to one-third of a pint; strain it over the veal and its garnish; cook for a further quarter of an hour, and dish in a timbale.