Talleyrand Cutlets

Ingredients

• Two pounds of fillet of veal
• three ounces of butter
• cue dessert-spoonful of chopped parsley
• one half dozen of mushrooms
• one eschalot
• one half ounce of flour
• yolks of two eggs
• one table-spoonful of cream
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one half pint of white stock

Method

1. 1

   Cut veal into small ovals and cook in a frying-pan with butter for five minutes.

2. 2

   Add parsley, mushrooms, and eschalot.

3. 3

   In a separate saucepan, melt remaining butter, stir in flour, add stock, and bring to a boil.

4. 4

   Pour over veal and cook slowly for twenty minutes, turning meat frequently.

5. 5

   Prepare a mixture of egg yolks and cream, season, and pour over veal after removing from the pan.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

Talleyrand Cutlets. — Two pounds of fillet of veal, three ounces of butter, cue dessert-spoonful of chopped parsley, one half dozen of mushrooms, one eschalot, one half ounce of flour, yolks of two eggs, one table-spoonful of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one half pint of white stock

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