Belgian Veal Cutlets

Ingredients

• veal cutlets
• Chop a few onions
• a clove of garlic
• a tablc- spoonful of butter
• i tablespoonful of flout
• a little water
• the juice of a lemon
• salt
• pepper
• the yolks of 2 eggs

Method

1. 1

   Season veal, dip in beaten egg, roll in bread-crumbs.

2. 2

   Fry in hot lard.

3. 3

   Fry onions and garlic in butter, stir in flour until brown; add water, lemon juice, salt, and pepper.

4. 4

   Stir in yolks and pour over chops.

5. 5

   Serve with French peas.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.

Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard ; keep hot. Chop a few onions with a clove of garlic and fry in a tablc- spoonful of butter. Stir in i tablespoonful of flout until brown ; add a little water and die juice of a lemon, salt, pepper and DUt- m^ to taste. Let boil well; then remove from the fire ; stir in the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.