Recipe or source entry
Cushion of Veal a la St. George
Prepare a noix or cushion of veal as directed in the foregoing number, and when done, and brightly glazed in the oven, let it be dished up, and garnished with alternate groups of mushrooms, truffles, and small quenelles made from the trimmings of the veal; pour some Financiere sauce over and round, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/veal-george.html- Legacy revision
8531e8373e9b- Source checksum
40e9d5c5886537e354ef317ab70cc0c51c35c16ca7cbe9b83e3d45721acfe0f3- Legacy text checksum
500a1e77ce2fc748d38c357c89a8d6b394a8dc69c5a062570cc64d67e09664b6
Cite this page
Cushion of Veal a la St. George. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/veal-george.html