The same as for grenadins of veal with puree of green peas, only adding one pint of hot chipolata garnishing instead of the peas.

Grenadins Of Veal With Puree Of Green Peas

Cut into half a dozen pieces two pounds of lean veal taken from the leg. Remove the sinews and lard the veal on one side, using a rather coarse needle for the purpose. Lay the pieces on a sautepan with one onion, one carrot and some scraps of pork, and let them brown together for six minutes. Season with one tablespoonful of salt, and moisten with one gill of white broth. Place the pan in the oven, covering it with a piece of buttered paper; at the end of thirty minutes, or when the contents are of a good color, remove it, and serve with one-half pint of hot puree of peas, spread on a dish, the grenadins on top, and the gravy strained and poured over all.