Cotelettes de Veau k la Bretagne
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
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, then dip in beaten egg and roll them in bread-crumbs. Fry them over a brisk fire in clarified butter in a saute-pan. When done and of a nice colour, drain and dish up round a bed of haricot bean puree, pour a little gravy or demi-glace sauce
Cook this with the app: pantry check, scaling, and the assistant.