Veal Cutlets a la Heinz
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, and let them simmer for an hour ; then let them remain in the stock till next day. When required, take som pale Ci 2 84 COOKERY A LA MODE liquefied aspic jelly and glaze the cutlets with it. Dish up en coiironne alternately with little rounds of ham of same size as veal dipped in aspic, on a border of mushroom jelly (which is made of aspic and a puree of mushrooms). Garnish with peas in the centre which have been cooked in two table- spoonfuls of aspic jelly. Place little croutons of pink aspic round the dish. (See Plate VIII.) Veal Cutlets a la Heinz Cut some veal cutlet into rounds the size of a five-shilling piece. Have ready some fine bread- crumbs, into which mix pepper and salt to taste, a little minced parsley, thyme, and a soupgon of grated lemon-peel. Dip the cutlets in Qg%, and then crumb them. Take one of Heinz's tins of baked beans, warm them up, and pile them up in the centre of the dish. Arrange the cutlets round, with a piece of fried and rolled bacon in between each. Pour a little tomato sauce over all, and serve very hot. Vol-au-Vent of Lamb Sweetbreads en Blanquette Make a vol-au-vent case, or a few small vol-au- vent cases. Steep some lamb sweetbreads in cold water, bleach, drain, and chop them ; cook them in white braise, drain, and cut them into scallops ; mix them in some veloute sauce, and fill the inside of the vol-au-vent with the sweetbreads ENTREES 85 Creme de Veau a la General Make some forcemeat with veal or chicken, some pistachio nuts finely chopped, seasoned to taste, some minced ham ; pass through sieve ; add a gill and a half of aspic, a glass of sauterne, a gill of cream, and a gill of Supreme sauce. Line some cutlet-moulds with pale aspic, cut some truffles in strips, and arrange them as in a plate in the moulds, also some strips of French beans picked or otherwise, with little devices imitating roses in red aspic ; arrange the truffles in some of the moulds and the green in the others. Put on ice and have ready- some white aspic cream and some pink aspic cream — decorate the moulds half with white and half with pink, doing one colour at a time and then placing on ice. Creme de Veau * Porte Vein^' Pound the meat of a pound of veal, pass it through a sieve with a gill of cream, salt, and white pepper to taste
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Cook this with the app: pantry check, scaling, and the assistant.