Quantity for 6 Persons.
- 2¼ lbs. of veal from the leg
- Salt, pepper
- 2 eggs
- Juice of ½ lemon
- ⅛ lb. of butter
- 6 eggs
- Flour
Preparation: The veal is cut into six ¾ inch thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are frying, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with ½ cup of water poured into frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet carefully so the yolk does not run out.
No. 24—VEAL CUTLET OR SCHNITZEL A LA HOLSTEIN.
Quantity for 6 Persons.
- 2¼ lbs. of veal from the leg
- 2 eggs
- Salt
- 1 pinch of paprika
- ⅛ lb. of butter
- 4 hard-boiled eggs
- 2 tbsps. of pickled beets, chopped
- 1 tbsp. of capers
- 1 small pickle
- 6 sardines
- 6 slices or six-eighths of a lemon
- ¼ tbsp. of flour
- ¾ cup of water
- ½ tsp. of meat extract
- 1 tbsp. of onions
Preparation: The meat is cut into six ½ inch thick slices, sprinkled with salt and paprika and dipped into well-beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The ¼ tablespoonful of flour stirred into the butter and ¾ cup of water added with ½ teaspoonful of meat extract and salt, if necessary, then boiled and poured over the meat.
The hard-boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of the rest around each and the capers singly in between. Should be prepared quickly but appetizingly.
No. 25—VEAL CUTLETS IN WHITE WINE.
Quantity for 6 Persons.