Small Veal Cutlets

Ingredients

• a tablespoonful of butter
• half a teaspoonful of grated onion
• a teaspoonful of flour
• half a cupful of stock
• a small bit of butter
• the yolks of one or two eggs

Method

1. 1

   Cut and tie veal cutlets, season, and roll in flour.

2. 2

   Sauté in butter with grated onion until browned.

3. 3

   Remove cutlets, add flour to pan, cook, then add stock and stir.

4. 4

   Add butter and egg yolks, season.

5. 5

   Strain sauce over cutlets and serve with halved hard-boiled eggs.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 35. The excerpt below is the record exactly as published.

SMALL VEAL CUTLETS Cut and tie the cutlets into rounds as directed in above receipt. Dredge them in salt and pepper and roll them in flour. , Put a tablespoonful of butter in a saute-pan, when it is hot add half a teaspoonful of grated onion, let it cook fur a minute, then add the cutlets and cook them until done and well browned, turning them several times. Remove the cutlets. Sprinkle in the pan a teaspoonful of flour, let it cook a minute, then add slowly half a cupful of stock, stirring all the time to keep it smooth. Remove it from the fire and stir in a small bit of butter

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