VEAL CUTLETS A L’INDIENNE, OR INDIAN FASHION. (ENTRÉE.)
Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in three or four ounces of butter over a moderate fire, from twelve to fourteen minutes. For sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon; simmer the whole till well flavoured, and pour it round the cutlets. A better plan is, to have some good currie sauce ready prepared to send to table with this dish; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired.
Bread-crumbs, 4 oz.; salt, 1 teaspoonful; currie powder, 1 tablespoonful; veal, 2 lbs.: 12 to 14 minutes.
Obs.—These cutlets may be broiled; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning.
VEAL CUTLETS, OR COLLOPS, À LA FRANÇAISE. (ENTRÉE.)
Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good butter, and pour it equally over the meat. Set the pan aside until the dinner-hour, then fry the collops over a clear fire, and when they are lightly browned, which will be in from four to five minutes, lift them into a hot dish, and sauce them with a little Espagnole, or with a gravy made quickly in the pan, and flavoured with lemon-juice and cayenne. They are excellent even without any sauce.
3 to 4 minutes.
SCOTCH COLLOPS. (ENTRÉE.)
Prepare the veal as for the preceding receipt, but dip the collops into beaten egg and seasoned bread-crumbs, and fry them directly in good butter, over a moderate fire, of a light golden brown; drain them well in lifting them from the pan, and sauce them like the collops à la Française.