Put the veal cutlet into an earthenware saucepan, with one and one-half oz. of butter, and brown it well on both sides. Add six small onions cooked in butter, three oz. of potatoes cut into roundels; and complete the cooking gently in the oven, keeping the saucepan covered.
Serve the preparation in the saucepan as it stands.
[420]
][1255—CÔTE DE VEAU EN CASSEROLE]
Heat one oz. of butter in an earthenware saucepan; insert the veal cutlet, seasoned, and cook it gently, taking care to turn it over from time to time.
At the last moment, add a tablespoonful of excellent veal gravy, and serve in the saucepan.
[1256—CÔTE DE VEAU EN COCOTTE A LA PAYSANNE]
Toss the veal cutlet in butter, in the cocotte, with two small slices of [blanched] salted breast of pork. Add four small onions, and two small, long potatoes, cut [paysanne-fashion]; and complete the cooking of the cutlets and the garnish very gently in the oven.
Send the preparation to the table in the cocotte.
[1257—CÔTE DE VEAU A LA DREUX]
Stud the kernel of the veal cutlet with tongue, ham and truffle, and cook it gently in butter. This done, trim it to the quick on both sides, that the studding may be clean and neat; dish it with a frill on the bare bone, and, beside it, arrange a small garnish of quenelles, mushrooms, cocks’ combs and kidneys, and turned and [blanched] olives.