Sauté de Veau à la Catalane (Sauté of Veal with Garniture à la Catalane)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauté de veau aux Aubergines (prepared as in that recipe
- garniture à la Catalane
- tomatoes
- butter
Instructions
- Prepare the sauté as for Sauté de veau aux Aubergines.
- Add a garniture à la Catalane to the pieces of veal, but instead of stewing the tomatoes, peel, press and quarter them and toss them in butter.
- Strain the sauce over the whole, let it simmer for a quarter of an hour and dish in a timbale.