This dish consist of thin slices of lean veal weighing from 4 to 5 ozs. each. They are rolled with a small piece of veal fat inside, tied up with string, well seasoned with salt and pepper, and browned in butter for about 10 minutes. They are then put in a saucepan, with a little stock, slices of lemon put over them, and simmered for 1 hour, till quite tender. The string is removed before serving.
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nicefoodie
Have a nice cooking with our recipes
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