No. 457 Breast of Veal à la purée de céleri.
Dress the veal as before, and serve with a purée of celery (No. 117) under it.
No. 458 Breast of Veal sauce tomate.
Dress the veal as before and serve with a sauce tomate (No. 37) under it. Breasts of veal may be stewed like the necks, or roasted with vegetables, but they are best roasted as before described.