Reference > Farmer's Cookbook > VEAL > Veal Chops Bavarian
  Veal Cutlets Fricassee of Veal  
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Veal Chops Bavarian

Wipe six loin chops and put in a stewpan with one-half onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves, and two tablespoons butter. Cover with boiling water and cook until tender. Drain, season with salt and pepper, dip in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Arrange chops on hot serving dish and surround with boiled flat maccaroni to which Soubise Sauce is added.


CONTENTS · BIBLIOGRAPHIC RECORD
  Veal Cutlets Fricassee of Veal  
 
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