— Beat up an egg and well soak some
veal cutlets in it; dip them in bread-
crumbs and fry them in butter on
both sides. As soon as they are
cooked take them out, drain, and lay
them round a dish ; place some grated
horseradish and chopped anchovies
in the centre, and serve with a sauce
“ demiglace.” The “ sauce demi-
glac6” is made as follows: Take
the trimmings of the veal, put them
in a saucepan with a little stock,
onions, carrots, and bouquet of
herbs. Let all simmer together until
the meat is in rags. Skim often.
Pass all through a sieve, and clarify
with the white of an egg, well beaten✪ Sauce Demi-Glace.
Strain again, and place over the fire
until the sauce is sufficiently thick.
Serve with the cutlets.
Veal a la Daube. — Bone a'shoulder
of veal, season, and fill the hollow
with force-meat; sew the opening,
and cover the veal with slices of
bacon ; place in a stewpan, together
with the bones and trimmings, and
a little veal broth or jelly ; add a bunch
of sweet herbs, mace, pepper, salt,
and two anchovies✪ Veal a la Daube. Cover very close,
and simmer for two hours, shaking
the pan occasionally. Strain the
gravy, and glaze the veal with it.
Veal, Epigrammes of. — Trim off the
surplus fat from a fore-quarter of veal.
Put in a saucepan, and add a sliced
onion, a sprig of celery tops, salt, and
a whole pepper. Cover with hot water
or soup stock, and simmer until the
bones can be easily removed. Place
396
Veal Escalops
VEAL
Vealt Fricassee of
it between two platters, on top of which
put a heavy weight, and let it become
cold. Strain the sauce to free it from
fat, and hold it in reserve. Cut the
veal into neat pieces of equal size, dip
them in beaten egg and bread-crumbs,
and strew over them a little salt and
pepper; dip again in egg, and again
roll in crumbs. Have on the range
a liberal quantity of fat; when it is
smoking hot, fry the pieces a deli-
cate brown. Heat the sauce, thicken
it with a little brown flour, taste for
seasoning.
Veal Escalops with Cream Sauce.
— Cut 3 lbs. of cutlet veal into twelve
even oblong or oval slices, not too
thick, flattening them into shape with
a kitchen knife dipped in cold water.
Season each piece on both sides with
half a salt-spoonful of pepper and a
whole one of salt. In a saucepan melt
two table-spoonfuls of butter, and put
in the slices, taking care that they do
not touch each other. Cook over a
moderate fire four minutes on each
side. When done they should not be
brown. Remove and dress on a hot
platter, crown-shape. For the cream
sauce, put in a small saucepan one
table-spoonful of butter and one of
flour. Cook four minutes, stirring
well with a wooden spoon, but do not
let it brown. Pour slowly over while
stirring half a pint of hot broth and
half a pint of good cream. Cook
slowly ten minutes. Mix well in a
bowl the yolks of two eggs, two table-
spoonfuls of raw cream, one table-
spoonful of butter; remove the gravy
from the fire and add this thickening,
stirring constantly. Pour the sauce,
which should be thick and rich, over
the hot escalops. This is a savory
dish prepared in a chafing-dish for an
evening supper. Any roasted white
meat left over from the previous day
may be used instead of the veal. Cut
the meat in thin slices and put them
in the gravy before adding the thick-
ening.✪ Veal Fricassee
Page 445 · 4 recipe records on this page
Presented as published in 1902. 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
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— Beat up an egg and well soak some
veal cutlets in it; dip them in bread-
crumbs and fry them in butter on
both sides. As soon as they are
cooked take them out, drain, and lay
them round a dish ; place some grated
horseradish and chopped anchovies
in the centre, and serve with a sauce
“ demiglace.” The “ sauce demi-
glac6” is made as follows: Take
the trimmings of the veal, put them
in a saucepan with a little stock,
onions, carrots, and bouquet of
herbs. Let all simmer together until
the meat is in rags. Skim often.
Pass all through a sieve, and clarify
with the white of an egg, well beaten.
Strain again, and place over the fire
until the sauce is sufficiently thick.
Serve with the cutlets.
Veal a la Daube. — Bone a'shoulder
of veal, season, and fill the hollow
with force-meat; sew the opening,
and cover the veal with slices of
bacon ; place in a stewpan, together
with the bones and trimmings, and
a little veal broth or jelly ; add a bunch
of sweet herbs, mace, pepper, salt,
and two anchovies. Cover very close,
and simmer for two hours, shaking
the pan occasionally. Strain the
gravy, and glaze the veal with it.
Veal, Epigrammes of. — Trim off the
surplus fat from a fore-quarter of veal.
Put in a saucepan, and add a sliced
onion, a sprig of celery tops, salt, and
a whole pepper. Cover with hot water
or soup stock, and simmer until the
bones can be easily removed. Place
396
Veal Escalops
VEAL
Vealt Fricassee of
it between two platters, on top of which
put a heavy weight, and let it become
cold. Strain the sauce to free it from
fat, and hold it in reserve. Cut the
veal into neat pieces of equal size, dip
them in beaten egg and bread-crumbs,
and strew over them a little salt and
pepper; dip again in egg, and again
roll in crumbs. Have on the range
a liberal quantity of fat; when it is
smoking hot, fry the pieces a deli-
cate brown. Heat the sauce, thicken
it with a little brown flour, taste for
seasoning.
Veal Escalops with Cream Sauce.
— Cut 3 lbs. of cutlet veal into twelve
even oblong or oval slices, not too
thick, flattening them into shape with
a kitchen knife dipped in cold water.
Season each piece on both sides with
half a salt-spoonful of pepper and a
whole one of salt. In a saucepan melt
two table-spoonfuls of butter, and put
in the slices, taking care that they do
not touch each other. Cook over a
moderate fire four minutes on each
side. When done they should not be
brown. Remove and dress on a hot
platter, crown-shape. For the cream
sauce, put in a small saucepan one
table-spoonful of butter and one of
flour. Cook four minutes, stirring
well with a wooden spoon, but do not
let it brown. Pour slowly over while
stirring half a pint of hot broth and
half a pint of good cream. Cook
slowly ten minutes. Mix well in a
bowl the yolks of two eggs, two table-
spoonfuls of raw cream, one table-
spoonful of butter; remove the gravy
from the fire and add this thickening,
stirring constantly. Pour the sauce,
which should be thick and rich, over
the hot escalops. This is a savory
dish prepared in a chafing-dish for an
evening supper. Any roasted white
meat left over from the previous day
may be used instead of the veal. Cut
the meat in thin slices and put them
in the gravy before adding the thick-
ening.