Veal Cutlets a la Dundonald

Ingredients

• about two pounds of veal cutlet
• one onion
• a small piece of garlic
• a carrot
• a turnip
• a little celery
• a bouquet garni
• a bay-leaf
• Cover them with veal broth

Method

1. 1

   Cut veal into rounds, lard with truffles, bacon, and tongue.

2. 2

   Place in a stewpan with onion, garlic, carrot, turnip, celery, bouquet garni, and bay-leaf.

3. 3

   Cover with veal broth and simmer for an hour.

4. 4

   Let sit in stock overnight.

5. 5

   Glaze with liquefied aspic jelly before serving.

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 (the tomatoes must be passed through a sieve) ; the stuffing must not be too moist. The cutlets must then be cooked with egg and savoury bread-crumbs, and tomato sauce served round. A puree of ham and cream should be served in the centre. Veal Cutlets k la Dundonald Cut out some veal cutlet into rounds the size of a four-shilling piece. Have ready some truffles, larding bacon, and a few slices of tongue. Cut them into half-inch lengths and one-eighth of an inch wide, and lard alternately six pieces of each into the centre of the cutlet Then place them in a stewpan with one onion, a small piece of garlic, a carrot, turnip, a little celery, a bouquet garni, and a bay- leaf Cover them with veal broth

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