CUTLETS IN WHITE FRICASSEE.
Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh button mushrooms and a piece of lemon peel are essential to this dish; when the meat is done remove it, take all fat from the gravy, and thicken it with the yolks of two beaten eggs; small balls of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan to be made hot, and when placed in the dish, garnish with thin slices of lemon.
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CUTLETS IN BROWN FRICASSEE.
They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricassee of veal; balls or fritters are always an improvement to the appearance of this dish.
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BLANQUETTE OF VEAL.
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg; flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg, stew all together for fifteen minutes, then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon juice, but not much, and the beaten yolks of two eggs, let it simmer for an instant and then serve it up in the centre of a dish prepared with a wall of mashed potatoes, delicately browned; a few truffles renders this dish more elegant.
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