Veal Cutlets (a la Maintenon, or En Papillotes)

Ingredients

• some cutlets from the best end of the neck of veal
• a pint of strong veal stock
• a slice of fat bacon cut into dice
• a small bunch of sweet herbs
• a little minced shallot
• a roll of thin lemon-rind
• salt as required
• pepper as required

Method

1. 1

   Fry the cutlets in butter or lard till lightly browned.

2. 2

   Drain and set aside.

3. 3

   In a stewpan, combine herbs, shallot, lemon-rind, and bacon with veal stock.

4. 4

   Simmer until veal is tender.

5. 5

   Cool cutlets, strain the liquor, and let it form a jelly.

6. 6

   Enclose cutlets in oiled paper, add sauce, fold securely, and broil or bake until heated and browned.

7. 7

   Serve with fried parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2121. The excerpt below is the record exactly as published.

Veal Cutlets (a la Maintenon, or En Papil- lotes). — This mode of dressing cutlets is said to have been invented by Madame de Maintenon, Louis XIV.' s favourite, to tempt the failing appetite of the king when he was advanced in age. Take some cutlets from the best end of the neck of veal. Saw off the chine-bone, trim away the skin and gristle, shorten the rib-bones, and pare away the meat from the tip of the VEA ( 1011 ) VEA bones. Fry the cutlets in butter or lard till they are lightly browned on both sides. Take them up, drain them, and put them aside. Put a small bunch of sweet herbs into a stewpan with a little minced shallot, a roll of thin lemon- rind, and a slice of fat bacon cut into dice. Pour upon these ingTedients a pint of strong veal stock, or veal stock with a little gelatine dissolved in it. Add salt and pepper as required

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