Pour a little half-glaze sauce, flavoured with truffle essence, over the garnish.
[1258—CÔTE DE VEAU MILANAISE]
With a moistened butcher’s beater, flatten the meat in suchwise as to reduce it to half its normal thickness. Dip the veal cutlet into beaten egg; roll it in bread-crumbs, mixed with half as much grated Parmesan, and cook it in clarified butter, or butter and oil in equal quantities.
Dish it with a frill on the bare bone, and the garnish beside it.
Milanaise garnish consists of cooked macaroni, seasoned with salt, pepper and nutmeg, and cohered with butter, grated Gruyère and Parmesan cheeses, and very red tomato purée; and combined with a [julienne] of very lean cooked ham, salted tongue, mushrooms and truffles, heated in Madeira.
[1259—CÔTE DE VEAU PAPILLOTE]
Toss the veal cutlet in butter, and prepare, meanwhile:—
(1) Two tablespoonfuls of Duxelles sauce, combined with a cooked and sliced mushroom.
(2) Two heart-shaped slices of ham, of about the same size as the cutlet.
(3) A doubled sheet of strong paper, cut to the shape of a heart and well-oiled.