A guide to modern cookery

Put the veal cutlet into an earthenware saucepan, with one and one-half oz. of butter, and brown it well on both sides. Add six small onions cooked in butter, three oz. of potatoes cut into roundels; and complete the cooking gently in the oven, keeping the saucepan covered. Serve the preparation in the saucepan as it stands. 1255—COTE DE VEAU EN CASSEROLE Heat one oz. of butter in an earthenware saucepan; insert the veal cutlet, seasoned, and cook it gently, taking care to turn it over from time to time. At the last moment, add a tablespoonful of excellent veal gravy, and serve in the saucepan. 1256—COTE DE VEAU EN COCOTTE A LA PAYSANNE Toss the veal cutlet in butter, in the cocotte, with two small slices of blanched salted breast of pork. Add four small onions, and two small, long potatoes, cut paysanne-fashion; and complete the cooking of the cutlets and the garnish very gently in the oven. Send the preparation to the table in the cocotte. 1257—COTE DE VEAU A LA DREUX Stud the kernel of the veal cutlet with tongue, ham and truffle, and cook it gently in butter. This done, trim it to the quick on both sides, that the studding may be clean and neat; dish it with a frill on the bare bone, and, beside it, arrange a small garnish of quenelles, mushrooms, cocks’ combs and kidneys, and turned and blanched olives. Pour a little half-glaze sauce, flavoured with truffle essence, over the garnish. 1258—COTE DE VEAU MILANAISE With a moistened butcher’s beater, flatten the meat in suchwise as to reduce it to half its normal thickness. Dip the veal cutlet into beaten egg; roll it in bread-crumbs, mixed with half as much grated Parmesan, and cook it in clarified butter, or butter and oil in equal quantities. Dish it with a frill on the bare bone, and the garnish beside it. Milanaise garnish consists of cooked macaroni, seasoned with salt, pepper and nutmeg, and cohered with butter, grated Gruyére and Parmesan cheeses, and very red tomato purée; and combined with a julienne of very lean cooked ham, salted tongue, mushrooms and truffles, heated in Madeira. 1259—COTE DE VEAU PAPILLOTE Toss the veal cutlet in butter, and prepare, meanwhile :— (1) Two tablespoonfuls of Duxelles sauce, combined with 2 cooked and sliced mushroom. (2) Two heart-shaped slices of ham, of about the same size as the cutlet. (3) A doubled sheet of strong paper, cut to the shape of a heart and well-oiled. Spread out the sheet of paper, and, in the middle thereof, lay a slice of ham; spread a tablespoonful of Duxelles on the latter; put the cutlet on the sauce; cover it with the remainder of the Duxelles, and finish with the other slice of ham. Fold the sheet of paper so as to enclose the whole; pleat the edges nicely; put the cutlet on a tray, and blow out the papillote in a fairly hot oven. When taking it out of the oven, transfer it to a dish, and serve instantly. 1260—COTE DE VEAU POJARSKI Completely separate the meat of the veal cutlet from the bone; clear it of all skin and gristle, and chop it up with half its weight of butter, salt and pepper. Mass this mince-meat close up to the bone, shaping it like a cutlet, and cook the whole in clarified butter, turning it over very carefully in the process. Dish with a suitable garnish. 1261—COTE DE VEAU ZINGARA Cook the veal cutlet in butter; at the same time prepare a slice of raw ham, cut to the shape of the cutlet, and likewise tossed in butter. Dish the cutlet; set the slice of ham upon it, and surround with a few tablespoonfuls of Zingara sauce.