Veal Cutlets a Fine Side-Dish

Ingredients

• 3 lbs. of veal cutlets
• 1 lb. of sweetbreads
• % lb. of boiled calf's tongue
• % lb. of butter
• 1 pt. can of champignons
• 1 tbsp. of Parmesan cheese
• 1 tbsp. of crab butter
• 1 small can of truffles

Method

1. 1

   The cutlets are pounded, salted and peppered and fried to a light brown on both sides in 0.5 lb. of butter.

2. 2

   The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; 14 hour before done, put in the sweetbreads.

3. 3

   When both are done, skin them and chop them or cut them into cubes.

4. 4

   The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in which the tongue and sweetbreads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for 0.5 hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat.

5. 5

   Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over.

6. 6

   The ragout is poured over them and the whole is baked in the oven for 0.25 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 23. The excerpt below is the record exactly as published.

VEAL CUTLETS AF A FINE SIDE-DISH. Quantity for 6 — 8 Persons. 3 lbs. of veal cutlets Salt, pepper 1 lb. of sweetbreads % lb. of butter % lb. of boiled calf's tongue 1 tbsp. of Parmesan cheese 1 pt. can of champignons 1 tbsp. of crab butter 1 small can of truffles

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