Sauté de Veau aux Fines Herbes (Sauté of Veal with Sauce aux Fines Herbes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pieces of veal
- butter
- oil
- 1 litre and a half fonds brun
- 1 bouquet garni
- sauce aux Fines Herbes
Instructions
- Fry off the pieces of veal in butter and oil as in the preceding sautés.
- Moisten with the fonds brun, add the bouquet garni and cook gently in the oven.
- Then proceed as for Sauté de veau Chasseur, using a sauce aux Fines Herbes in place of the sauce Chasseur.