Fry them in a cutlet-pan in the butter.
When they are cooked pour some of the butter from the pan.
Stir in the flour smoothly.
Pour in the stock, and cook well.
Add pepper and salt and a few drops of lemon juice.
Dish the cutlets in a circle on a border of mashed potatoes.
Strain the gravy round them, and put some nice little rolls of bacon in the middle.
To cook the bacon, cut it in thin slices; roll them, and put them on a skewer, they may be either toasted or baked.
Veal Cutlets à l'Italienne.
- Ingredients—1½ lb. of fillet of veal.
- Cut into neat cutlets.
- 2 oz. of butter.
- Egg and bread-crumbs.
- Some carrot and turnip, cut in fancy shapes and boiled.
- ½ pint of Italian sauce.