ESCALOPES DE VEAU A L'OSEILLE (Escalopes Of Veal With Sorrel)

There are innumerable ways of serving and dressing escalopes, and they can be laid on various vegetables purees, besides sorrel, such as spinach, endive, potato, peas, etc., or served with garnish of fresh vegetables--string beans, new carrots, peas, Japan artichokes, saute in butter--or again, they are often served with macaroni, nouilles, etc., and a tomato sauce. They lend themselves, in fact, to all manner at the hands of a chef. At the same time, for everyday purpose they are simple to prepare and quickly cooked, and are excellent when properly done.

Ingredients :

• 3 or 4 lbs. of fillets veal
• sorrel
• flour
• butter
• the yolk of 1 or 2 eggs
• 1 or 2 tablespoons of oil
• fine white breadcrumbs
• salt
• pepper

Method :

1. Cut the fillet into slices just under 1/2 inch thick. and trim of all skin and fat.
2. Give the escalopes an oval shape.
3. Each should weight about about 3 1/2 to 4 ozs.
4. Flatten out with beater, then dip them in flour, coat very evenly with yolk of egg, well seasoned with salt and pepper, and finally with the breadcrumbs.
5. Pat down with the blade of a knife, to make sure that the breadcrumbs will adhere to the meat.
6. Have ready a pan of hot butter, and cook the escalopes for 5 minutes on one side, and 5 on other.
7. When done, they should be a nice golden color. Place on a hot dish on a PUREE OF SORREL.

There are innumerable ways of serving and dressing escalopes, and they can be laid on various vegetables purees, besides sorrel, such as spinach, endive, potato, peas, etc., or served with garnish of fresh vegetables--string beans, new carrots, peas, Japan artichokes, saute in butter--or again, they are often served with macaroni, nouilles, etc., and a tomato sauce. They lend themselves, in fact, to all manner at the hands of a chef. At the same time, for everyday purpose they are simple to prepare and quickly cooked, and are excellent when properly done.

Ingredients :

• 3 or 4 lbs. of fillets veal
• sorrel
• flour
• butter
• the yolk of 1 or 2 eggs
• 1 or 2 tablespoons of oil
• fine white breadcrumbs
• salt
• pepper

Method :

1. Cut the fillet into slices just under 1/2 inch thick. and trim of all skin and fat.
2. Give the escalopes an oval shape.
3. Each should weight about about 3 1/2 to 4 ozs.
4. Flatten out with beater, then dip them in flour, coat very evenly with yolk of egg, well seasoned with salt and pepper, and finally with the breadcrumbs.
5. Pat down with the blade of a knife, to make sure that the breadcrumbs will adhere to the meat.
6. Have ready a pan of hot butter, and cook the escalopes for 5 minutes on one side, and 5 on other.
7. When done, they should be a nice golden color. Place on a hot dish on a PUREE OF SORREL.