Devilled Veal Chops with Tomatoes
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a luncheon or supper dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 210. The excerpt below is the record exactly as published.
Devilled Veal Chops with Tomatoes Cotelettes de Veau a la Diable, aux Tomates Bone the chops, leaving only a bone about three to four inches long for the paper frill. Spread with a devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Spread on the chops while the sauce is hot. Put them on an oiled paper and leave until cold. Then dip in egg and bread crumbs; sprinkle with pepper and salt and fry until golden brown in hot but not too deep fat. Arrange on a platter, one resting on top of the other, with a paper frill on each bone, and stuffed tomatoes
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