Waldensian cookery

1 pound thin veal cutlets 2 beaten eggs ¥% cup flour ¥ pound butter 1 sliced lemon Y% cup cracker meal Have veal flattened and cut into pieces. Roll veal in flour and then dip into egg batter, roll into cracker mixture. Brown cutlets in melted butter. Serve with lemon. —Mrs. James Henry Pascal VEAU AU VIN ROUGE (Veal in Red Wine) 11% pounds breast or shoulder of veal, cut in small pieces 2 tablespoons butter 2 tablespoons flour 1 cup hot water 1 cup red wine 1 teaspoon salt Y, teaspoon pepper 2 cloves herb bouquet 8 small onions Y%, pound mushrooms Melt butter in heavy saucepan. Brown pieces of meat on all sides. Remove the meat and add flour, moisten with water and wine and stir until well blended. Add salt, pepper, cloves and herb bouquet (this is made up of 4 sprigs of parsley, sprig of thyme and 1 bay leaf and tied together so that herbs will not loosen and float in sauce), onions and mushrooms, Add meat, and cover and simmer 14 hours. Remove herbs, skim off any accumulated fat and serve. BLANQUETTE DE VEAU 3 pounds of boned veal Y% pound carrots 3 onions large glass of white wine (milk may be used if preferred) ¥% lemon 1 egg yolk 114 quarts of bouillon made with the bones of the veal 2 oz. butter 1 tablespoon flour Cut the meat in pieces and start cooking. While the water is still cold, add carrots. Season to taste with salt and pepper. Add the onion and cook for an hour. Put the butter in a casserole and add the flour, stir on a low, slow fire, add wine, a dash of lemon and the yolk of an egg. Mix well and add to the meat. Cook for 40 minutes without boiling. —Mrs. Celestine Dalmas SCALLOPINI (Veal in Wine) 14% pounds veal, have pieces cut about 1/4 inch thick Brown on both sides in hot butter. Remove meat from pan. Add to pan % cup butter, about 2 ounces wine, stir well mixing from bottom. Pour mixture over veal and serve piping hot. Serves 4 people. —Steve Grill 42 VEAL PARMESAN VEAL 1% pounds veal Brown in hot butter, about ten minutes. Place in shallow baking dish. Put about 3 tablespoons spaghetti sauce and slice of cheese on each piece of veal. Put in oven until cheese melts. Serve hot. Serves 4 people. If desired each piece of veal may be placed on bun or slice of bread before putting in oven, —Steve Grill VEAL CHOPS ITALIAN STYLE 4 veal chops 2 large Spanish onions 4 large Irish potatoes 1 cup beef broth or B. cube 1% cup grated Parmesan cheese salt pepper butter Peel and chop onions fine, brown in butter. Place in buttered baking dish. Brown veal chops in same pan. When brown, place on top of onions, dot with butter and sprinkle cheese on top. Peel and slice potatoes very thin. Put on Waldensian Cookery top of chops and sprinkle with salt and add more butter and cheese. Pour broth over all. Bake. —Mrs. Aldo Martinat MILK FED VEAL CHOPS ITALIENNE 8 oz. lean veal chop 1 slice of Proscuito 1 slice of Swiss cheese Butterfly veal chops, roll Swiss cheese around Proscuito and insert in veal chop. Press firmly. Breading: 2/3 fresh white bread crumbs 1/3 grated Parmesan cheese, chopped parsley, chopped white leaves of celery 1 chopped clove garlic 1 pinch of oregano 1 pinch of rosemary Mix well. Dredge seasoned veal chop in flour, eggwash, and special breading. Cook slowly in clarified butter 20 minutes. Courtesy: Armandos Restaurant 133 East 61 Street New York 21, New York Waldensian Cookery LAMB, VENISON 43 Lamb EPAULE DE MOUTON FARCIE (Lamb Shoulder Stuffed) 4 pounds boned shoulder 1% pound sausage meat 1 teaspoon chopped onion 2 tablespoons butter 1 teaspoon chopped parsley salt and pepper