Quantity for 6 Persons.
- 3 lbs. of veal cutlets
- 1 egg
- 1 tbsp. of milk
- Salt, pepper
- Roll crumbs, or cracker crumbs
- ⅛ lb. of butter
Preparation: The cutlets are pounded, shaped neatly and sprinkled with salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter.
The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve.
No. 20—VEAL CUTLETS AS A FINE SIDE DISH.
Quantity for 6–8 Persons.
- 3 lbs. of veal cutlets
- 1 lb. of sweetbreads
- ½ lb. of boiled calf’s tongue
- 1 pt. can of champignons
- Salt, pepper
- ⅛ lb. of butter
- 1 tbsp. of Parmesan cheese
- 1 tbsp. of crab butter
- 1 small can of truffles
Preparation: The cutlets are pounded, salted and peppered and fried to a light brown on both sides in ⅛ lb. of butter.
The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes.
The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in which the tongue and sweetbreads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for ¼ hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat.