Recipes > Sauces & Spreads > Coulis of Veal

Coulis of Veal


  • about 1 pound of veal, fillet or knuckle
  • 4 ounces of bacon, not smoked, and cut fine
  • 1 carrot
  • pepper
  • grated nutmeg
  • butter about the size of an egg
  • 1 teaspoonful of flour
  • broth


Place the veal in a stewpan with the bacon; also the carrot, a little pepper, and grated nutmeg; set on a slow fire, cover well; half an hour after augment the fire, and as soon as you see the meat sticking to the pan, subdue it, leave it so ten minutes, then take from the fire, put the bacon, veal, and carrot on a dish; put the butter in the pan; when melted, sprinkle in it the flour, stir with a wooden spoon, then put the meat back into it. Cover with warm broth and set on a slow fire for about two hours; take off, throw in it a few drops of cold water, skim off the fat, strain, and use.


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Hand-Book of Practical Cookery (1884).

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