Veal Cutlets A L'Italienne
From Practical household cookery, 1891
Serves 6
Serve with a sauce-boat of Italian sauce.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 110. The excerpt below is the record exactly as published.
VEAL CUTLETS A L'lTALIENNE. Prepare half a dozen veal cutlets as in the previous number, flatten gently with the cutlet-bat dipped in water, and with a sharp knife slice the fillets in two, without separating them at the bone. Spread on each a tablespoonful of salpicon k la financi^re (No. 310), to which two tablespoonfuls of D*Uxelles has previously been added, and well mixed with the salpicon; turn the slices down and flatten gently with the hands, so as to give the cutlets their natural shape; after which, rub them through breadings and raspings, and fry to a nice 256 PRACTICAL HOUSEHOLD COOKERY. golden colour with four ounces of clarified butter
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Cook this with the app: pantry check, scaling, and the assistant.