{"id":5976,"slug":"veal-saute-catalane","title":"Veal Sauté, Catalane","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five pounds of breast and shoulder of veal","three spoonfuls of olive oil","salt","pepper","one spoonful of flour","one pint of hot water or stock","six peeled and chopped tomatoes","one crushed garlic clove","a bouquet garni","two dozen small onions glacés","two dozen stoned queen olives"],"ingredients_norm":["breast and shoulder of veal","olive oil","salt","pepper","flour","hot water or stock","and chopped tomato","garlic clove","bouquet garni","onions glace","stoned queen olive"],"steps":["Cut five pounds of breast and shoulder of veal in pieces two inches square.","Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown.","Then sprinkle one spoonful of flour and cook until golden yellow.","Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni.","Bring to a boil, skim well, and cover.","Boil until meat is soft.","Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w110:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca3728e8d03109049bd2c14b793917becd5569fbac4b1f253b9cd786c76d5042","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/veal-saute-catalane"}