Veal Cutlet with Ragout

Ingredients

• 6 veal cutlets
• I calves' brain
• 3 oz. butter
• lb. calves' sweetbread
• lb. veal cut into dice
• I oz. grated Parmesan cheese
• I oz. grated roll
• I gill white sauce, flavoured with I tablespoonful lemon juice and with 4 yolks of eggs stirred into it
• 3 Sardellen or some chopped mushrooms

Method

1. 1

   Boil the sweetbreads and brains and chop them up small.

2. 2

   Stir them and all the other ingredients into the sauce, so that the latter forms a thick ragout.

3. 3

   Beat the cutlets, dust them over with flour and fry them slightly on both sides in 3 oz. butter for 2 minutes.

4. 4

   Then lay them on a flat, fireproof dish, and spread a tablespoonful of the ragout on each cutlet.

5. 5

   Sprinkle each with Parmesan cheese and breadcrumbs and pour over them the frying butter.

6. 6

   Place the dish on a pan of cold water in a hot oven and bake for about 5 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 44. The excerpt below is the record exactly as published.

Veal Cutlet with Ragout.) For 6 Persons. Time of Preparation : 2 hours. 6 veal cutlets. I calves' brain. 3 oz. butter. \ lb. calves' sweetbread. \ lb. veal cut into dice. I oz. grated Parmesan cheese. I oz. grated roll. Capers. 3 Sardellen or some chopped mushrooms. I gill white sauce, flavoured with I tablespoonful lemon juice and with 4 yolks of eggs stirred into it

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