before they are. braised, to keep the truffles in place. They
may be served in a circle on a little of the sauce, or with
studs for Outlets Clouti with Truffes.
a ragoAt of mushrooms and truffles cooked with them ; or
still more elaborately, as shown in another recipe.
CUTLETS WITH TRUFFLES. GARNISHED.
While the studded cutlets described in the recipe for
cutlets cloute with truffles are being cooked, cut a large circle
Cutlets Cloute with Truffles Garnished.
from the bottom of a loaf of stale bread ; from the centre ot
the loaf cut out a croustade, or vase, like that shown in the
SIDE-DISHES {EJVrii£ES). 277
picture, and fry them light brown in a large frying-kettle
nearly full of fat, so that they can be entirely immersed.
Set the croustade upo^ the circle laid on a dish, arrange the
cutlets around it after they are cooked, and fill the hollow
top of the croustade with some truffles heated in the sauce
with the cutlets.
A deft hand, an eye for proportion, and a very sharp
small knife, all are required to make a well- shaped croustade.
It may be less elaborate than the one shown in the picture.
V-EAL CUTLET BREADED, WITH TOMATOES.
Cut about two pounds of veal-cutlet from the leg, in small
slices ; season them with pepper and salt, roll them in
cracker-dust, then dip them in beaten egg, and roll them
again in cracker-dust. Have ready upon the fire a dripping-
pan containing smoking-hot fat half an inch deep ; put the
veal into the hot fat, and fry it brown on both sides. While
the veal is frying, wipe half a dozen large firm tomatoes with
a damp cloth, slice them about half an inch thick, roll them
in flour seasoned with pepper and salt, and fry them brown
in the pan with the veal. Serve both veal and tomatoes on
the same dish, with the tomatoes laid neatly in a circle
around the veal.
The veal-cutlets may be breaded and fried, and served
without the tomatoes.
VEAL POT-PIE.
Cut two pounds of the breast of veal in pieces about an
inch square, after wiping the entire piece of meat with a
damp towel ; put it over the fire in two quarts of cold water,
with three cloves, a teaspoonful of salt, and a dozen pepper-
corns or a small red pepper ; let it slowly reach the boiling
point, removing all scum as it rises. When the broth is quite
free from scum, cover the saucepan containing it, and set it
278 PRACTICAL AMERICAN COOKERY.
where its contents can simmer gently for about two hours.
Meantime, peel a quart of small potatoes, and lay thepi in
cold water ; at the end of two hours, put them with the veal
to boil. Then quickly sift together one quart of flour, one
teaspoonful of salt, and two of baking-powder ; mix them to
a soft dough with about a pint of cold milk or water, using
no more than is required to just wet the flour; put this
dough at once into the saucepan with the veal and pot^oes,
either in one flat piece laid on the top of these ingredients,
or by the tablespoonfiil, wetting the spoon in the broth be-
fore using it to form each dumpling. Cover the saucepan,
and boil its contents steadily for twenty minutes. Then
serve the pot-pie hot. If the gravy is liked rather rich, stir
into it the yolks of a couple of raw eggs✪ Veal Pot-Pie before sending to
the table.
Page 156 · 1 recipe record on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
before they are braised, to keep the truffles in place. They may be served in a circle on a little of the sauce, or with
[illustration: Studs for Cutlets Clouté with Truffles.]
a ragoAt of mushrooms and truffles cooked with them ; or still more elaborately, as shown in another recipe.
CUTLETS WITH TRUFFLES. GARNISHED.
While the studded cutlets described in the recipe for cutlets cloute with truffles are being cooked, cut a large circle
[illustration: Cutlets Clouté with Truffles Garnished.]
from the bottom of a loaf of stale bread; from the centre of the loaf cut out a croustade, or vase, like that shown in the
SIDE-DISHES {EJVrii£ES). 277
picture, and fry them light brown in a large frying-kettle nearly full of fat, so that they can be entirely immersed. Set the croustade upon the circle laid on a dish, arrange the cutlets around it after they are cooked, and fill the hollow top of the croustade with some truffles heated in the sauce with the cutlets.
A deft hand, an eye for proportion, and a very sharp small knife, all are required to make a well- shaped croustade. It may be less elaborate than the one shown in the picture.
VEAL CUTLET BREADED, WITH TOMATOES.
Cut about two pounds of veal-cutlet from the leg, in small slices ; season them with pepper and salt, roll them in cracker-dust, then dip them in beaten egg, and roll them again in cracker-dust. Have ready upon the fire a drippingpan containing smoking-hot fat half an inch deep ; put the veal into the hot fat, and fry it brown on both sides. While the veal is frying, wipe half a dozen large firm tomatoes with a damp cloth, slice them about half an inch thick, roll them in flour seasoned with pepper and salt, and fry them brown in the pan with the veal. Serve both veal and tomatoes on the same dish, with the tomatoes laid neatly in a circle around the veal.
The veal-cutlets may be breaded and fried, and served without the tomatoes.
VEAL POT-PIE.
Cut two pounds of the breast of veal in pieces about an inch square, after wiping the entire piece of meat with a damp towel ; put it over the fire in two quarts of cold water, with three cloves, a teaspoonful of salt, and a dozen peppercorns or a small red pepper ; let it slowly reach the boiling point, removing all scum as it rises. When the broth is quite free from scum, cover the saucepan containing it, and set it
where its contents can simmer gently for about two hours. Meantime, peel a quart of small potatoes, and lay them in cold water ; at the end of two hours, put them with the veal to boil. Then quickly sift together one quart of flour, one teaspoonful of salt, and two of baking-powder ; mix them to a soft dough with about a pint of cold milk or water, using no more than is required to just wet the flour; put this dough at once into the saucepan with the veal and potatoes, either in one flat piece laid on the top of these ingredients, or by the tablespoonfiil, wetting the spoon in the broth before using it to form each dumpling. Cover the saucepan, and boil its contents steadily for twenty minutes. Then serve the pot-pie hot. If the gravy is liked rather rich, stir into it the yolks of a couple of raw eggs before sending to the table.
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Veal Pot-Pie