Practical gastronomy and culinary dictionary

Stuffed veal cutlets braised, served in paper cases. Cdtelettes de veau d la Parma. Veal cutlets egged and crumbed in grated parmesan cheese and fried. Cdtelettes de veau d la Milanaise. Veal cutlets with small macaronis, stewed in tomato sauce and parmesan cheese. Cdtelettes de veau d la SingaraU Veal cutlets larded with small strips of smoked ox- tongue and braised. Cdtelettes de veau d la Dauphine. Veal cutlets stuffed with chopped tongue and truffles, braised, and served with sauce Perigueux. Cdtelettes de veau d la Soubise, Egged, crumbed, and fried veal cutlets with onion pur^e. Cdtelettes de veau d la Moreland, Broiled veal cutlets with mashed fresh mushrooms. ENTKEES : VEAU — VEAL 151 Cdtelettes de veau a la demi-glace. Veal cutlets with brown sauce. Cdtelettes de veau a la Saint-Cloud. Veal cutlets larded with strips of truffles, broiled in fresh butter, and garnished with forcemeat quenelles. Sauce: AUemande. Cdtelettes de veau a la Prusse. Veal cutlets stuffed with truffles and finely chopped shallots. Cdtelettes de veau a la marecJial. Egged and cheese-crumbed veal cutlets fried, served with orange sauce. Cdtelettes de veau d la Dreicx. Broiled veal cutlets larded with tongue, streaky bacon, and pickled gherkins, served with a garniture of sliced mushrooms and sweetbread. Sauce : Tomate. Cdtelettes de veau a la lorgnette. Egged, crumbed, and fried veal cutlets served with rings of onions dipped in milk and flour and fried in clarified butter. Cdtelettes de veau d la Cracovie. Broiled veal cutlets larded with strips of anchovy fillets. Sauce : Madere. Cdtelettes de veau panees. Breaded and fried veal cutlets. Beignets de cervelle de veau. Calf's brain fritters. Cervelle de veau au beurre noir. Broiled calf's bram with brown butter. 152 PEACTICAL GASTRONOMY Cervelle de veau a la ravigote. Fried calf's brain with savoury herb sauce. Friture de cervelle de veau. Fried calf's brain. Cervelle de veau au gratin. Calf's brain prepared with white sauce, baked in the gratin style. Cervelle de veau aux huitres. Broiled calf's brain with stewed oysters and chopped parsley. Cervelle de veau d la Tar tare. Fried calf's brain with Tartare sauce. Souffle de cervelle de veau. Calf's brain souffles in paper cases or shells. Cervelle de veau a la financiere. Boiled calf's brain with a rich financiere sauce and garniture. Cervelle de veau a la demi-glace. Boiled calf's brain with brown sauce. Cervelle de veau a la Milanaise. Fried calf's brain served with macaronis and tomato sauce, garnished with ham, tongue, preserved mush- rooms, and truffles finely shred. Escalopes de veau aux petits pois. Veal collops with green peas. Escalopes de veau a la tomate. Veal collops egged, crumbed, and broiled in butter, serv^ed with tomato puree. ENTEEES : VEAU — VEAL 163 Escalopes de veau d la Viennoise. Veal coUops egged, crumbed, and fried, served with brown sauce, garnished with gherkins, olives, capers, fillets of anchovies, and hard-boiled eggs. Escalopes de veau a la Holstem. Veal collops, prepared as above, garnished with hard-boiled eggs, anchovies, gherkins, and capers. Escalopes de veau aux asperges. Broiled veal collops with stewed asparagus points. Escalopes de veau farcies. Broiled stuffed veal collops. Escalopes de veau d la Perigord. Broiled veal collops larded with truffles and bacon, served with Madere sauce.