Veal Cutlet à la Financière

Ingredients

• a veal cutlet
• a slice of bacon
• sliced carrot
• onion
• celery
• a bunch of herbs
• sufficient stock poured over to barely touch the meat
• a glass of sherry
• a good pinch of cayenne
• some ketchup

Method

1. 1

   Lard the veal cutlet with bacon, line a stewpan with bacon, carrot, onion, celery, and herbs.

2. 2

   Place the cutlet on top, pour stock to barely touch the meat, cover with greased paper, and stew until tender.

3. 3

   Strain gravy, puree vegetables, thicken, add sherry, cayenne, and ketchup, then serve hot.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 44. The excerpt below is the record exactly as published.

A veal cutlet ^^ a la financiere '^ is cooked as follows : the cutlet is boned, and the lean part larded through with strips of bacon. The bottom of a small stewpan is lined with a slice of bacoUj sliced carrot, onion, celery, and a bunch of herbs. The cutlet is laid upon these, and sufficient stock poured over to barely touch the meat; it is then covered with a greased paper, and stewed gently until the cutlet is quite tender. After lifting out, the gravy is strained, the vegetable crushed into a puree, thickened and browned, a glass of sherry is added, and a good pinch of cayenne, some ketchup

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