Vitello Alla Pellegrina Breast Of Veal Recipe

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 are 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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