Grillades

Enjoy this cooking demonstration of the Grillades recipe from Junior League of Lafayette’s Talk About Good II cookbook.

Grillades, Talk About Good II p.176

1 ½ lb veal steak

flour, salt, pepper

2 Tbsp oil

1/3 cup onion, chopped

1/3 cup celery, chopped

1/3 cup bell pepper, chopped

1 (8 oz) can tomato sauce

1/4 tsp thyme

1 bay leaf

seasonings to taste

Take a tinder veal steak and cut into cutlets about 4 inches long and 4 inches wide. Flour, salt, and pepper very lightly and fried to a golden brown. Set aside. Using fat cutlets were fried in, fry the following seasonings with tomato sauce: onion, celery, and bell pepper. Return cutlets to pan and spoon sauce over. Add water until they are covered; let simmer until meat is tender and gravy is brown. Serve with rice, spaghetti, or yellow grits. In sauce for grillades, put a little thyme and bay leaf for flavoring. Serves 4-6.

Mrs. Richard D. Chappuis, Sr.