Broiled.—Salt and pepper both sides of the breast of veal, grease it all over with melted butter, by means of a brush, and broil till overdone. Serve with a maître d'hôtel, piquante, or poivrade sauce.
CUTLETS.
Broiled.—When properly trimmed, they may be improved as directed for veal. Salt and pepper both sides; spread a little melted butter on both sides also by means of a brush; place them on, before, or under the fire (see Broiling); baste now and then with melted butter; turn over one, two, or three times, and when rather overdone serve with a maître d'hôtel sauce spread all over.
The above way of serving them is sometimes called au naturel.
With Crumbs.—When trimmed, dip them in egg beaten with salt, pepper, and chopped parsley, roll them in bread-crumbs, and then broil and serve them as the above, with a maître d'hôtel.
Fines Herbes.—Broil the chops as above, either with or without crumbs, and serve them with sauce aux fines herbes.
A l'Italienne.—When broiled as above, serve them on a layer of macaroni Italienne.
With Mushrooms.—When broiled and dished, surround them with a garniture of mushrooms, and serve warm. When there are several cutlets on the dish, and placed all around overlapping, the garniture may be put in the middle of the chops.
Do the same with the following garnitures: chicken-combs, croutons, duxelle, financière, Macédoine, and onion. They may also be served on any purée.