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Cut slices from either a fillet of veal, a round of fresh beef, a leg of mutton, or a leg of pork. Do not let them exceed the thickness of half an inch. Put them into a stew-pan with a sufficient proportion of oil, pepper, salt, and a little parsley and onion chopped fine. Stew them in a very little water till half done. Then prepare some sheets of white paper rubbed with oil or butter. Take out the slices of meat (covered with this seasoning) and grate some bread crumbs over them. Fasten up each slice in a piece of paper, and broil them on a gridiron over a slow fire. Serve them up in the paper.


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Domestic French Cookery (1836).

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