VEAL CUTLETS, à la Maintenon (an Entrée).
Ingredients.—2 or 3 lbs. of veal cutlets, egg and bread-crumbs, 2 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a little grated nutmeg. Mode.—Cut the cutlets about ¾ inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. Time.—From 15 to 18 minutes. Average cost, 10d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October.