Cdtelettes de Venn fro ides

Ingredients

• Cut as many cutlets from the neck of a small calf as necessary
• season with salt
• and pepper
• fry in butter
• thin slices of cooked ham
• fancifully cut slice of truffle
• well-reduced aspic jelly
• a glass of Madeira wine
• garnish the centre with a tomato or celery salad

Method

1. 1

   Trim and pare cutlets, season, and fry in butter until tender.

2. 2

   Drain and cool.

3. 3

   Place ham and truffle on each cutlet, mask with aspic jelly mixed with Madeira.

4. 4

   Dish up and garnish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 327. The excerpt below is the record exactly as published.

Cdtelettes de Venn fro ides. — Cut as many cutlets from the neck of a small calf as necessary, trim and pare each neatly, season with salt and pepper, and fry in butter till quite tender. Drain them on a cloth and let them get cold. Cut as many thin slices of cooked ham as there are cutlets, and of the same size as the cutlets, place one on each with a fancifully cut slice of truffle in the centre of the ham. Place them on a wire tray and mask over well with one or two layers of well-reduced aspic jelly into which a glass of Madeira wine has been incorporated. Dish up tastefully, and garnish the centre with a tomato or celery salad

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