Veal Cutlets a la Donna Anna

Ingredients

• about two pounds of veal cutlet
• a bead of garlic
• a red chilli
• a little cream

Method

1. 1

   Prepare cutlets like a la Clothilde but use tomato stuffing made from chopped tomatoes, garlic, chilli, and cream.

2. 2

   Cook with egg and savoury breadcrumbs, serve with tomato sauce and a puree of ham and cream in the center.

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.

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, and pour over. A pur^e of mush- rooms is sometimes sent up with them. Veal Cutlets a la Donna Anna These cutlets are prepared and made like veal cut- lets a la Clothilde, except that in the pockets of each a tomato stuffing is inserted, made by chopping up tomatoes, a bead of garlic, a red chilli, and a little cream

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