cutlets for egg and crumbing, and dust these well
on both sides with salt and quatre ejrices, or pepper
and a very little grated nutmeg ; have ready a mix-
ture made by mincing finely a good slice of bacon, a
shallot, and a spray or two of parsley and tarragon,
mixing this well with one raw egg, then spread a
layer of this mince over each cutlet, and brush it
over afterwards with the yolk of an egg ; sprinkle a
well buttered baking dish with finely grated bread
crumbs seasoned with a little salt and white pepper,
and lay in the cutlets side by side, moistening them
with half a gill each of stock and of claret, and let
them bake till cooked, which they will be, when the
stock, &c., is nearly all absorbed. Three well-known
German dishes must be mentioned, as they belong to
the fillet and cutlet genus. The first is Wiener
schnitzel. For these cut the veal into rather thin
fillets, rub these well with pepper and salt, and dip
them into a good but rather light batter (or, if pre-
ferred, beaten egg yolk), then into crushed rusks
{zwieback), and fry a golden brown in plenty of
butter or lard. Serve well drained, sprinkled with a
squeeze of lemon juice, and a garnish of fried eggs,
capers, and fil letted sardine✪ Wiener Schnitzels arranged in a kind of
trellis over all. Gulasch: Cut about a lb. of nice
fillet of veal (free from all skin, sinew, &c.) into
dice ; cut up two small potatoes and one apple,
washed and peeled in the same way, and mince down
4oz. of bacon. Melt l|oz. fresh butter and fry in
this half an onion finely minced, till slightly coloured,
then lay in the minced veal, seasoning it with salt
and pepper, and cook it gently for ten minutes over
48
ENTRIES.
a clear fire (a liot oven will also do) ; now sprinkle it
all with a dessertspoonful of flour, moistening it with
a gill of veal stock and half a gill of sherry or
Madeira ; add about a teaspoonful of carraway seeds✪ Gulasch
tied up in a piece of muslin, and let it all simmer
slowly together. Meantime fry the minced bacon,
potatoes, and apple slowly in l|oz. of butter till of a
pale golden brown, then pour off the fat, and stir the
bacon, potatoes, &c., into the meat with a fork, being
careful not to mash it as you do so. Let it all cook
very gently together till the meat, &c., is thoroughly
done, then lift out the carraway seeds, and serve
very hot. This is an Hungarian dish, and the pepper
used should be the Hungarian paprica. (Tender
beefsteak is excellent also cooked thus.)
Fillet a la Viennoise. — Take fib. of good well
trimmed fillet steak, and mince it finely, seasoning it
as you do so with salt, paprica (or coralline pepper
answers capitally), and very finely minced chives;
roll out this paste, flattening it out like a bannock,
and dusting it lightly with the flour; sautez it for
ten minutes in clarified butter, standing it for a
minute in the oven, to crisp, just at the last. Serve
with a rich demi- glace, diluted with sour crea✪ Fillet a la Viennoisem,
round it.
Chicken fillets, prepared as described in the pre-
vious chapter, may be served with almost any sauce
and garnish. For instance, filets de volatile a
Vambassadrice : Cut down the breast of the fowl into
neat and rather thin fillets, and coat each of these
with a little delicate chicken farce mixed with minced
truffle (for this mince and pound to a smooth paste
CUTLETS, FILLETS, Ac.
49
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AI-modernized reading of the original text
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cutlets for egg and crumbing, and dust these well
on both sides with salt and quatre ejrices, or pepper
and a very little grated nutmeg ; have ready a mix-
ture made by mincing finely a good slice of bacon, a
shallot, and a spray or two of parsley and tarragon,
mixing this well with one raw egg, then spread a
layer of this mince over each cutlet, and brush it
over afterwards with the yolk of an egg ; sprinkle a
well buttered baking dish with finely grated bread
crumbs seasoned with a little salt and white pepper,
and lay in the cutlets side by side, moistening them
with half a gill each of stock and of claret, and let
them bake till cooked, which they will be, when the
stock, &c., is nearly all absorbed. Three well-known
German dishes must be mentioned, as they belong to
the fillet and cutlet genus. The first is Wiener
schnitzel. For these cut the veal into rather thin
fillets, rub these well with pepper and salt, and dip
them into a good but rather light batter (or, if pre-
ferred, beaten egg yolk), then into crushed rusks
{zwieback), and fry a golden brown in plenty of
butter or lard. Serve well drained, sprinkled with a
squeeze of lemon juice, and a garnish of fried eggs,
capers, and fil letted sardines arranged in a kind of
trellis over all. Gulasch: Cut about a lb. of nice
fillet of veal (free from all skin, sinew, &c.) into
dice ; cut up two small potatoes and one apple,
washed and peeled in the same way, and mince down
4oz. of bacon. Melt l|oz. fresh butter and fry in
this half an onion finely minced, till slightly coloured,
then lay in the minced veal, seasoning it with salt
and pepper, and cook it gently for ten minutes over
48
ENTRIES.
a clear fire (a liot oven will also do) ; now sprinkle it
all with a dessertspoonful of flour, moistening it with
a gill of veal stock and half a gill of sherry or
Madeira ; add about a teaspoonful of carraway seeds
tied up in a piece of muslin, and let it all simmer
slowly together. Meantime fry the minced bacon,
potatoes, and apple slowly in l|oz. of butter till of a
pale golden brown, then pour off the fat, and stir the
bacon, potatoes, &c., into the meat with a fork, being
careful not to mash it as you do so. Let it all cook
very gently together till the meat, &c., is thoroughly
done, then lift out the carraway seeds, and serve
very hot. This is an Hungarian dish, and the pepper
used should be the Hungarian paprica. (Tender
beefsteak is excellent also cooked thus.)
Fillet a la Viennoise. — Take fib. of good well
trimmed fillet steak, and mince it finely, seasoning it
as you do so with salt, paprica (or coralline pepper
answers capitally), and very finely minced chives;
roll out this paste, flattening it out like a bannock,
and dusting it lightly with the flour; sautez it for
ten minutes in clarified butter, standing it for a
minute in the oven, to crisp, just at the last. Serve
with a rich demi- glace, diluted with sour cream,
round it.
Chicken fillets, prepared as described in the pre-
vious chapter, may be served with almost any sauce
and garnish. For instance, filets de volatile a
Vambassadrice : Cut down the breast of the fowl into
neat and rather thin fillets, and coat each of these
with a little delicate chicken farce mixed with minced
truffle (for this mince and pound to a smooth paste
CUTLETS, FILLETS, Ac.
49