Veal Escalope in White Pine Sauce


Rating: 3.33 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Pine sauce:














Veal cutlets:










Set:



Instructions:

Copadiae – ius in album in copadiis according to Marcus Gavius Apicius

Pine sauce: soak bay spice, pine nuts, onions, white wine and fish sauce for about 6 hours, then crush. Heat the olive oil, fry the chopped anchovy fillets, add the pine nut mixture, then add the honey, pepper, rue, cook well and finally add the milk. Thicken the sauce with the grated bread, season with fish sauce as needed.

Season the veal cutlets with salt and pepper, fry in hot olive oil and keep warm.

Pour the pine sauce into the hot frying pan and add whipped cream.

Arrange the cutlets, pour the sauce over them and garnish with pine nuts.

008/07/Manuscripts/Service_E_T-Roman_Koeche. Pdf

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