Veal Cutlets a la Colbert

Ingredients

• 1 lb. fillet of veal
• ^ tablespoouful batter
• ^ ,, salad oil
• 1 teaspoonful chopped onion
• ^ pint Madeira sauce
• 1 teaspoonful chopped parsley

Method

1. 1

   Trim the cutlets, and fry in the oil and butter mixed.

2. 2

   Sprinkle in the onion, and fry lightly.

3. 3

   Pour off any surplus fat.

4. 4

   Add the sauce, and cook gently till the cutlets are tender.

5. 5

   Dish on potato border, add the parsley to the sauce and pour it over the cutlets.

6. 6

   Garnish with potatoes and fried bread.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 11. The excerpt below is the record exactly as published.

VEAL CUTLETS A LA COLBERT. 1 lb. fillet of veal. ^ tablespoouful batter. ^ ,, salad oil. 1 teaspoonful chopped onion. ^ pint Madeira sauce. 1 teaspoonful chopped parsley

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