Cotelettes de Veau
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 29. The excerpt below is the record exactly as published.
Cotelettes de Veau. Ingredients, One pound of Veal Cutlets. Parsley and Thyme. Lemon-rind. One ounce of Butter. One teaspoonful of Lemon -juice. One Egg. Pepper and Salt. Bread-crumbs. Trim the cutlets into a round shape, and beat them to half an inch in thickness with a cutlet-bat ; chop up the thyme (which, when chopped, should fill a saltspoon), also the parsley. Melt the butter, add to it the chopped parsley, thyme, lemon-juice, and a little grated lemon-rind, one egg, pepper and salt to taste, and beat it all up together with a knife. Dip each cutlet into the plate and cover them all over with the mixture ; then cover them with bread-crumbs and press the crumbs firmly on with a palette-knife. Fry the cutlets for ten minutes ; dish in a circle on mashed potatoes, and serve with rolls of bacon in the centre and brown sauce poured round. 88 HIGH-OLASS COOKERY. Escallopes de Poulet a la Financiere. Ingredients, The Legs of a Chicken. Half a pound of Veal. Quarter of a pound of fat Bacon. Two tablespoonfuls of chopped Tongue. Truffles. Mushrooms. Two Eggs. Nutmeg. Cayenne and Salt. Two ounces of Butter. Three-quarters of a pint of Stock. Sauce for the Above. Ingredients. One gill of Sherry. Lemon-juice. Half a pint of Brown Sauce. Chopped Truffles. Cockscombs. Tongues and Mushrooms. Bone the legs neatly ; scrape and pound the veal and bacon, and pass through a sieve ; add to this the two tablespoonfuls of chopped tongue, truffles, and mushrooms, the yolks of two eggs, nutmeg, salt and cayenne ; mix well together, and stuff the legs of the fowl with this, sewing them up neatly. Wrap them up in buttered paper, put them in a ^tewpan witli two ounces of butter and soine ENTREES. 89" vegetables, cut up ; then add three-quarters of a pint of brown stock; put the stewpan in the oven, baste well, and cook gently for one hour. When cooked, cut them in slices half an inch thick, and dish up on spinach. For the sauce: make the half pint of brown sauce, sherry, cayenne, and chopped truffles boil up once, and pour round the chicken, putting cockscombs, truffles, pieces of tongue, and mushrooms in the centre. Filets de BcBuf a la Bearnaise. Ingredients, Two pounds of FiUet of Beef, cut up into neat round fiUets. Two ounces of Glaze. Two ounces of Butter. One chopped Mushroom. Pepper and Salt. Try the fillets in butter with the mushroom and seasoning. When cooked, brush each one over with a little glaze. Dish the fillets in a circle on mashed potato or spinach. Serve Bearnaise sauce in the centre, with some glaze poured round. 90 HiaH-OLASS COOKERY. Filets de Boeuf a la Mirabeau. Ingredients, One pound of Fillet of Beef. Six filleted Anchovies. Eight or ten turned Olives. A few sprigs of Watercress. Maitre d*H6tel Butter. Three ounces of Butter. Parsley. Lemon-juice. Salt and Pepper. Broil the fillet nicely, place a pat of Maitre d'Hotel butter on the top, and garnish round with the anchovies, olives, and watercress. For the Maitre d'Hotel butter, take Three ounces of Butter. One dessertspoonful of chopped Parsley. One teaspoonful of Lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.