Escalopes de Veau

Ingredients

• About 1^ lb. cushion part of veal
• 3 oz. butter
• 1 egg
• bread-crumbs
• 1 teaspoonful chopped parsley
• salt and pepper

Method

1. 1

   Cut veal into slices, flatten, and season.

2. 2

   Mix melted butter, egg, and parsley; dip meat in this mixture and cover with bread-crumbs.

3. 3

   Fry in butter until golden, serve on mashed potatoes with gravy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 243. The excerpt below is the record exactly as published.

salt and pepper. Cut the meat into slices (a quarter inch thick), trim them into heart- shapes, put the slices on a dish, and sprinkle with salt, pepper, and parsley, pour over the ketchup. Wash, peel, and boil the potatoes, dry them and rub through a sieve, beat up one egg and mix with the mash, season with pepper, salt, and add the lemon -juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes, shape and smooth with a knife. Beat up the other egg, dip each cutlet in the egg, and crumb well ; when set egg and crumb again. Fry the cutlets in hot fat a golden colour, drain on a cloth, dish up, and garnish with crisp parsley. 823. Br isotins de Veau a la Bouquetiere (. Braised Veal Bolls, Bouquetiere Style). — 2 lb. lean veal, 6 oz. larding -bacon, \ lb. forcemeat, 2 oz. butter, 1 sliced carrot, 1 small sliced otiion, \ pint stock, 1 gill Mad'ere sauce (No. 237 a), 1 glass of sherry , jardiniere of rate vegetables, seasoning, mashed potatoes for border. Cut the meat into six to eight slices of even size, about a quarter of an inch thick, beat them with a cutlet-bat, and season with pepper and salt. Lard one side of each with strips of larding-bacon. Spread the sides, not larded with a layer of forcemeat (any kind will do, chicken, veal, &c.), roll up, and tie with string. Put the butter in a deep saute-pan, place in a carrot and onion, range the rolled pieces on top, cover with a buttered paper, and cook over the fire until the meat has a golden colour. Next add the stock and sherry, put in the oven and braise for twenty-five minutes, basting it occasionally. Take out the brisotins and keep hot ; remove the fat from the essence, add the sauce, boil up and strain. Have ready a narrow border of mashed potatoes, remove the string from the brisotins, dress them nicely on the border, fill the centre with a jardiniere of vegetables, and serve with the sauce. 824. Jardiniere of Vegetables. — Scoop out by means of a vegetable-scoop an equal quantity of carrots, turnips, and cucumber ; cut some French beans into . small pieces, prepare also a handful of asparagus tips, cauliflower buds, and green peas. Cook each vege- table separately in -salted water, drain, add a small piece of butter, a pinch of caster sugar, season with pepper and grated nutmeg, and toss over the fire for a few minutes. Serve in groups round the dish as garnish, or mix all together ; ENTREES CHAUDES DE VI ANDES {HOT MEAT DISHES ) 301 moisten with a little brown sauce, and serve in the centre as above directed. 825. Cdtelettes de Venn d la Frangadse. — 5 or 6 bones of best end of neck of veal, 2 oz. butter, 1 teaspoonful chopped herbs, i teaspoonful chopped lemon-rind, 6 tablespoonfuls bread-crumbs, pepper and salt, 2 egg -yolks, tomato sauce {No. 271). Saw off the chine-bone and the upper part of the rib-bones of the neck, thus leaving the rib-bones about three inches long. Divide into cutlets, flatten with a cutlet-bat, trim neatly, and season. Melt about half an ounce butter, beat up the egg-yolks and mix together on a plate, add the lemon-rind and chopped herbs, and mix thoroughly ; dip the cutlets into this, and then into the bread-crumbs. Melt the remainder of butter in a saute or frying pan, and fry the cutlets a golden colour. Drain, dish up, put a frill on each bone, and serve with tomato or demi-glace sauce. 826. j Escalopes de Veau. — About 1^ lb. cushion part of veal (leg), 3 oz. butter, 1 egg, bread-crumbs, 1 teaspoonful chopped parsley

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