Veal Cutlets a la Drayton

Ingredients

• half a dozen cutlets
• a thick brown sauce
• in which peliires de truffes have been cooked
• coating must be of fine breadcrumbs
• clarified butter

Method

1. 1

   Simmer cutlets in stock, press between dishes with weight until cold.

2. 2

   Coat with brown sauce, flour, and breadcrumbs.

3. 3

   Sauté until golden, mark with a skewer for appearance, and serve with a delicate white sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 74. The excerpt below is the record exactly as published.

Veal Cutlets a la Drayton. Simmer half a dozen cutlets in stock and put them between two dishes with a weight on the top dish. When cold coat each cutlet with a thick brown sauce in which peliires de tniffes have been cooked. The coating must be on both sides, and to make the next coating adhere, it is necessary to flour and ^%^ the cutlets. This last coating must be of fine breadcrumbs and clarified butter

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