563. Veal Cutlets a la Milanaise. — Pare nicely and season well with a
tablespoonful of salt and a teaspoonful of pepper✪ Veal Cutlets à la Marechale six veal cutlets. Dip
them in beaten egg, then in grated Parmesan cheese, and finally in fresh
bread-crumbs. Flatten them, and cook them in a sautoire with six ounces
of clarified butter for five minutes on each side, and serve with half a pint
of garnishing Milanaise (No. 251).
To prepare breaded veal cutlets with tomato sauce, bread six cutlets
as for the above, omit the cheese, cook them as described, and serve with
half a pint of tomato sauce (No. 205).
564. Broiled Veal Cutlets. — Cut six even veal cutlets from a fine
piece of the loin of white veal, pare them and flatten them slightly ; lay
them on a dish, and season with a tablespoonful of salt, a teaspoonful of
pepper, and one tablespoonful of sweet oil✪ Broiled Veal Cutlets. Turn the cutlets around
several times ; then put them on the broiler to broil for eight minutes on
each side. Remove them from the fire ; arrange them on a hot dish,
spread a little maitre d'hotel (No. 145) over them, and send to the
table.
565. Veal Cutlets a la Philadelphia. — Pare and brown in a sautoire
with two ounces of butter six veal cutlets. Season them with a pinch of
salt and half a pinch of pepper, turning them carefully at times. Add two
onions cut in thick slices, and place the lid on the sautoire. Stir the onions
occasionally, and when of a golden brown color, moisten with half a pint
238 THE TABLE.
of Espagnole sauce (No. 151). Cook for fifteen minutes, and serve with
one teaspoonful of chopped parsley.
566. Veal Cutlets en Papillotes. — Pare nicely six veal cutlets; put
them in a sautoire with one ounce of butter, and season with a table-
spoonful of salt and a teaspoonful of pepper. Add half a chopped onion,
and brown slightly. Cook for eight minutes with four finely chopped
mushrooms, moistening with a gill of Espagnole sauce (No. 151). Cook
for four minutes longer. Then take out the cutlets, drain them, and put
them to cool. Add to the gravy a teaspoonful of chopped parsley and
two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled
white paper cut heart-shaped, put a thin slice of cooked ham on one side
of the paper ; then lay on the ham a little of the stock, and on top of it a
cutlet, and another layer of the stock, and over all a thin slice of cooked
ham. Cover with the second part of the paper, close it by folding the
two edges firmly together, and proceed the same with the other cutlets.
Bake for a short time (at most five minutes) in the oven, rather slowly,
and then serve.
The table
1889Page 178 · 5 recipe records on this page
Presented as published in 1889. 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
563. Veal Cutlets a la Milanaise. — Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatten them, and cook them in a sautoire with six ounces of clarified butter for five minutes on each side, and serve with half a pint of garnishing Milanaise (No. 251).
To prepare breaded veal cutlets with tomato sauce, bread six cutlets as for the above, omit the cheese, cook them as described, and serve with half a pint of tomato sauce (No. 205).
564. Broiled Veal Cutlets. — Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly ; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil. Turn the cutlets around several times ; then put them on the broiler to broil for eight minutes on each side. Remove them from the fire ; arrange them on a hot dish, spread a little maitre d'hotel (No. 145) over them, and send to the table.
565. Veal Cutlets a la Philadelphia. — Pare and brown in a sautoire with two ounces of butter six veal cutlets. Season them with a pinch of salt and half a pinch of pepper, turning them carefully at times. Add two onions cut in thick slices, and place the lid on the sautoire. Stir the onions occasionally, and when of a golden brown color, moisten with half a pint
of Espagnole sauce (No. 151). Cook for fifteen minutes, and serve with one teaspoonful of chopped parsley.
566. Veal Cutlets en Papillotes. — Pare nicely six veal cutlets; put them in a sautoire with one ounce of butter, and season with a tablespoonful of salt and a teaspoonful of pepper. Add half a chopped onion, and brown slightly. Cook for eight minutes with four finely chopped mushrooms, moistening with a gill of Espagnole sauce (No. 151). Cook for four minutes longer. Then take out the cutlets, drain them, and put them to cool. Add to the gravy a teaspoonful of chopped parsley and two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled white paper cut heart-shaped, put a thin slice of cooked ham on one side of the paper ; then lay on the ham a little of the stock, and on top of it a cutlet, and another layer of the stock, and over all a thin slice of cooked ham. Cover with the second part of the paper, close it by folding the two edges firmly together, and proceed the same with the other cutlets. Bake for a short time (at most five minutes) in the oven, rather slowly, and then serve.
Records on this page
Veal Cutlets à la MarechaleVeal Cutlets en PapillotesVeal Cutlets à la PhiladelphiaVeal Cutlets à la MilanaiseBroiled Veal Cutlets