573 | Escalops of Veal à la Provençale.
—Prepare as for No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with a gill of broth. Add two tablespoonfuls of Espagnole sauce (No. 151), three chopped cêpes, two crushed cloves of garlic, and a teaspoonful of parsley. Boil once, and then serve with six croûtons of fried bread (No. 133).