SMALL VEAL CUTLETS
Cut and tie the cutlets into rounds as directed in above receipt. Dredge them in salt and pepper and roll them in flour.
Put a tablespoonful of butter in a sauté-pan, when it is hot add half a teaspoonful of grated onion, let it cook for a minute, then add the cutlets and cook them until done and well browned, turning them several times.
Remove the cutlets. Sprinkle in the pan a teaspoonful of flour, let it cook a minute, then add slowly half a cupful of stock, stirring all the time to keep it smooth. Remove it from the fire and stir in a small bit of butter and the yolks of one or two eggs mixed with a tablespoonful of hot water; season with salt and pepper. If the sauce is too thick, dilute it with a little hot water or stock. It should have the consistency of cream. Strain it on to the serving dish. Place the cutlets upon the sauce, arranging them in a line in the center of the dish, one on top of another, and place around them hard-boiled eggs cut in two lengthwise.
NO. 75. GRENADINES OF VEAL.
GRENADINES OF VEAL
Cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter. Lard them. Put them in a baking-pan with a few trimmings of the larding pork, a sliced onion, and enough stock to half cover them. Place them in the oven and cook until the stock has fallen to a glaze. Baste them frequently so they will be well glazed. Arrange them on a dish and pour around them a sauce made from the drippings in the pan, as follows: Add a little stock or water to the pan and a little browned flour, if necessary, to thicken it. Then strain it. A little ham cut into thin strips an inch long improves the sauce.
NO. 76. PORK TENDERLOINS GARNISHED WITH SLICES OF APPLE SAUTÉD.