Filet de Veau Chasseur (Roast Larded Fillet of Veal with Sauce Chasseur)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fillet of veal
- Fat bacon
- Sauce Chasseur
Instructions
- Trim the fillet and remove its sinews.
- Lard it closely with fine lardons of fat bacon.
- Roast it, basting often.
- Serve a sauce Chasseur separately.