Cotelettes de Veau a la Parisienne

Ingredients

• 2 lb. neck of veal (best end)
• 2 oz. butter or olive oil
• 2 shallots
• 1 glass sherry
• 1| gills Madeira sauce
• 1 lemon
• 2 table-spoonfuls cream
• 8 croutons fried bread
• parsley
• fried or baked potato balls for garnish
• seasoning

Method

1. 1

   Trim and divide veal into cutlets, season.

2. 2

   Fry in butter or oil, drain.

3. 3

   Sauté shallots, add sherry and Madeira, season, and stir in cream.

4. 4

   Return fillets to pan to heat.

5. 5

   Arrange on a dish with croutons and potatoes, pour sauce over, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Cdtelettes de Veau a la Parisienne. (Veal Cutlets, Pari^ienne Style.) 2 lb. neck of veal (best end), 2 oz. butter or olive oil, 2 shallots, I glass sherry, i| gills Madeira sauce, \ lemon, 2 table-spoonfuls cream, 8 croutons fried bread, parsley, fried or baked potato balls for garnish, seasoning. Trim the meat and divide it into 8 or 9 even-sized cutlets, flatten, trim each neatly, and season with pepper and salt. Put the butter or 3 table-spoonfuls of olive oil into a saute-pan, when hot place in the fillets, fry them over a quick fire on both sides, drain the fiUets and put them on a plate. Pour off most of the fat in the saute-pan, add two peeled finely chopped shallots, fry them a little and dilute with a small glass of sherry, then add rather more than a gill of Madeira sauce, boil for a few minutes, add a pinch of cayenne or paprika, a few drops of lemon juice and a teaspoonful of chopped parsley, stir well and work in the cream. Return the fillets and heat up carefully, but do not let it boil again. Dress the fillets in a circular row on a hot dish, placing a heart-shaped slice of fried bread crouton between each fillet. Fill the centre of the dish with small round potatoes (Pommes de terre Parisienne), sprinkle over a little finely chopped parsley, pour the remainder of the sauce over the fillets and serve. Pommes de Terre Parisienne. Wash and peel i lb. of potatoes, scoop them with a vegetable cutter into small balls, blanch them carefully in salted water and drain them. Melt two ounces of clarified butter in a saute-pan ; when this is hot, put in the potatoes and toss them over the fire for a few minutes, season with salt, then bake them in the oven for a few minutes. F 82 Recherche 'Entrees. Cotelettes de Veau k la Br6tagne. (Veal Cutlets, Brittany Style.) Divide a small neck of veal into chops, trim and pare them like cutlets, and season with salt and pepper. Rub each side of the cutlets with a cut lemon,

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