Cut into rounds.
Put a little of the mixture on each, and egg round the edges.
Fold them over, egg and bread-crumb the croquettes, and fry in a frying-basket in hot fat (see [French Frying]).
Garnish with fried parsley.
Veal Cutlets à la Talleyrand.
- Ingredients—7 or 8 veal cutlets.
- 1½ oz. butter.
- 3 button mushrooms, chopped.
- 1 small shalot, chopped.
- A teaspoonful of chopped parsley.
- The yolks of 2 eggs.
- 2 tablespoonfuls of cream.
- A few drops of lemon juice.
- 1 gill of [white sauce] (see Sauces).
- Some mashed potatoes.
- A few green peas.
- Pepper and salt.
Method.—Fry the cutlets in the butter, sprinkling the mushroom, shalot, and parsley under and over them.
When the cutlets are cooked, remove them from the pan and pour in the white sauce and cream.
Stir briskly over the fire.