Recipe or source entry
Breast of Veal a la Chipolata
Dress and dish up a breast of veal as in the preceding number; glaze and garnish it with a ragout a la Chipolata, No. 123, and serve.
Note.—As Chipolata ragout is rather complicated and somewhat expensive, it is as well to remark that what is to be used, and what to be omitted, becomes purely a matter of convenience.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/veal-chipolata.html- Legacy revision
8531e8373e9b- Source checksum
9e2762debf11799c80078edcc9db1f7e769e5fda78ff5328eb9e67b73f59dbf8- Legacy text checksum
e75306aa4ab62c7e2d8433d4dc8ef2b46dd0881961e4e41fe603704147331f73
Cite this page
Breast of Veal a la Chipolata. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/veal-chipolata.html