Veal Cutlets (a l'Italienne)

Ingredients

• cut a slice of lean veal from the fillet into neat pieces
• a handful of parsley
• a sprig of thyme
• a bay-leaf
• beaten egg
• half a pint of brown sauce
• a wine-glassful of mushroom ketchup
• a tea-spoonful of essence of anchovy
• a few fresh mushrooms finely minced

Method

1. 1

   Beat veal pieces and fry herbs in butter without coloring.

2. 2

   Brush cutlets with egg, add herbs and breadcrumbs, let sit, then fry until browned.

3. 3

   Prepare sauce with herbs, brown sauce, ketchup, anchovy essence, and mushrooms.

4. 4

   Simmer and skim before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2123. The excerpt below is the record exactly as published.

Veal Cutlets (a I'ltalienne). — Cut a slice of lean veal from the fillet into neat pieces, and beat these with a cutlet-bat. Mince finely a handful of parsley, a sprig of thyme, and a bay- leaf. Fry the herbs in butter, and be careful that they do not acquire any colour. Brush the cutlets with beaten egg, lay the fried herbs upon them, and sprinkle finely-grated bread-crumbs upon these. Let them remain untouched for an hour ; then repeat the process. Fry the cutlets in butter over a gentle fire till they are suf- ficiently cooked and brightly browned. Send to table with them a sauce prepared as follows : — Mince a handful of parsley, a sprig of thj-me, a bay-leaf, and one shallot. Fry these ingre- dients in a little salad oil over a gentle fire, and stir briskly to keep them from acquiring any colour. Pour upon them half a pint of bro-rni sauce, and add a wine-glassful of mush- room ketchup, a tea-spoonful of essence of anchovy, and a few fresh mushrooms finely minced

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