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No 85 Vitello alla Pellegrina (Breast of Veal)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Breast of veal, butter, onions, sugar, stock, red
wine, mushrooms, bacon, salt, flour, bay leaf.
Roast a bit of breast of veal, then glaze over two Spanish onions
with butter and a little sugar, and when they arc a good colour
pour a teacup of stock and a glass of Burgundy over them, and add a
few mushrooms, a bay leaf, some salt, and a few bits of bacon.
When the mushrooms and onions are cooked, skim off the fat and
thicken the sauce with a little flour and butter fried together;
pour it over the veal and put the onions and mushrooms round the
dish.











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