Cutlets (a la Venitienne)

Ingredients

• half a pint of mushrooms
• two shallots
• a little parsley
• a sprig of thyme
• two pounds of veal cutlets
• Add a large spoonful of sauce tournee
• the well-beaten yolks of three eggs
• mixed with a little cream
• squeeze in the juice of a lemon

Method

1. 1

   Stew the chopped mushrooms, shallots, parsley, and thyme in butter.

2. 2

   Season veal cutlets and cook gently until tender.

3. 3

   Thicken the sauce with egg yolks and cream, ensuring it does not boil.

4. 4

   Serve with lemon juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 457. The excerpt below is the record exactly as published.

Cutlets (a la Venitienne). — Cliop .sepa- rately half a pint of mushrooms, two shallots, a little parsley, and a sprig of thyme. Mix them thoroughly and stew them for ten minutes over a small fire in a little butter, with a slice of fat bacon cut into dice. Sprinkle a little salt and pepper over two pounds of veal cutlets, put them into the saucepan, and cook them gently till quite tender. Add a large spoonful of sauce tournee. Draw the saucepan from the fire for a minute or two, then thicken the sauce with the well-beaten yolks of three eggs mixed with a little cream. The sauce must net boil after the eggs are added. Before serving, squeeze in the juice of a lemon

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