Veal Cutlets a la Clothilde

Ingredients

• about two pounds of veal cutlet
• a piece of butter
• the yolk of an egg
• pepper
• salt
• a little chopped parsley
• a soupcon of lemon-peel grated
• a wine-glass of sherry

Method

1. 1

   Cut veal into rounds, make a pocket in each.

2. 2

   Prepare forcemeat with minced ham, truffles, champignons, and butter, moisten with egg yolk.

3. 3

   Stuff cutlets, egg and breadcrumb them with pepper, salt, parsley, and lemon-peel.

4. 4

   Fry in a stewpan until golden.

5. 5

   Make gravy with stock, thickened with butter and flour, add truffle peelings and sherry, pour over cutlets.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.

Veal Cutlets k la Clothilde Take about two pounds of veal cutlet, cut it into rounds the size of a five-shilling piece, make a slit on one side, and cut each cutlet open half-way across so as to make a pocket. Have ready a forcemeat com- posed of minced ham, truffles, champignons, one shalot minced, and a piece of butter. Moisten with the yolk of an egg. Put some of this forcemeat into the pocket of each cutlet. Egg and bread-crumb the cutlets, mixing in the bread-crumbs pepper, salt, a little chopped parsley, and a soupcon of lemon-peel grated. Place the cutlets in a stewpan, and fry them to a nice golden colour. Make a gravy with ENTREES S^ good highly flavoured stock, thickened with butter and flour. Add some truffle peelings and a wine- glass of sherry

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