Cdtelettes de Venn a la Frangadse

Ingredients

• 5 or 6 bones of best end of neck of veal
• 2 oz. butter
• 1 teaspoonful chopped herbs
• 1 teaspoonful chopped lemon-rind
• 6 tablespoonfuls bread-crumbs
• pepper and salt
• 2 egg-yolks
• tomato sauce

Method

1. 1

   Prepare the neck by removing excess bone, cut into cutlets, flatten, and season.

2. 2

   Mix butter, egg-yolks, lemon-rind, and herbs; dip cutlets in this mixture, then in bread-crumbs.

3. 3

   Fry in butter until golden, drain, and serve with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 244. The excerpt below is the record exactly as published.

Cdtelettes de Venn d la Frangadse. — 5 or 6 bones of best end of neck of veal, 2 oz. butter, 1 teaspoonful chopped herbs, i teaspoonful chopped lemon-rind, 6 tablespoonfuls bread-crumbs, pepper and salt, 2 egg -yolks, tomato sauce

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