Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Fillet of Veal
From Miss Parloa's kitchen companion, 1887
Serves 6
Only one good fillet can be cut from a leg of veal.
A modern interpretation · AI-generated from the original record
Ingredients
- the entire fillet of veal
Method
Use the fillet from the upper part of the leg for a fricandeau, though it does not yield the same result as the cushion.
Nutrition per serving
6Calories
1 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Fillet of Veal. The entire fillet of veal
Cook this with the app: pantry check, scaling, and the assistant.