Veal Cutlets a la Francaise

Ingredients

• half a dozen rib chops or two slices from a leg of veal
• half a dozen button onions or a table-spoonful of chopped onion
• half a can of mushrooms
• three table-spoonfuls of strained tomato
• a teaspoonful of chopped parsley
• three table-spoonfuls of salad oil
• a table-spoonful of brandy
• a scant half-pint of water
• a generous teaspoonful of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Season the meat with salt and pepper.

2. 2

   Heat oil in a frying-pan, add onions, and cook for five minutes.

3. 3

   Add cutlets and brown on both sides.

4. 4

   Pour off oil, add water, tomato, mushrooms, parsley, and brandy.

5. 5

   Cover and simmer for half an hour.

6. 6

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 167. The excerpt below is the record exactly as published.

Veal Cutlets a la Francaise. Either half a dozen rib chops or two slices from a leg of veal will be needed. If chops be used, have them freed from the backbone and have the ribs cut short ; if slices from the leg be taken, have them half an inch thick, and cut each into four Veal Cutlet before Trimming. pieces. The other necessaries a r e half a dozen button onions or a table-spoonful of chopped onion, half a can of mushrooms, three table-spoonfuls of strained tomato, a teaspoonful of chopped parsley, three table-spoonfuls of salad oil, a table-spoonful of brandy, a scant half-pint of water, a generous teaspoonful of salt, and one-eighth of a teaspoonful of pepper

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