Braised Veal Cutlets

Ingredients

• i^ lb. veal cutlets
• 4 oz. butter
• I teaspoonful Meat Extract dissolved in i pint water
• I pint thick Bechamel sauce

Method

1. 1

   Dust the cutlets with flour, slightly fry on both sides in the butter and then put into a saucepan.

2. 2

   Pour the butter over them and braise, adding the broth gradually.

3. 3

   Just before serving, add the Bechamel sauce, or merely thicken with flour and add a little more water.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 43. The excerpt below is the record exactly as published.

Braised Veal Cutlets.) Far 6 Persons. Time of Preparation : i\ hour. i^ lb. veal cutlets. 4 oz. butter. I teaspoonful Meat Extract dissolved in i pint water. I pint thick Bechamel sauce

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