Veal Cutlets a la Maitre d'Hotel

Ingredients

• one cupful of good butter
• a tablespoonful of lemon juice
• two tablespoonfuls of finely chopped parsley
• a little salt
• a little white pepper
• Cut veal cutlets into neat pieces

Method

1. 1

   Pound each cutlet with a mallet.

2. 2

   Broil over a clear fire, transfer to a hot dish, and lay on each cutlet a small piece of maitre d'hotel butter.

3. 3

   Set in a hot corner, covered, for five minutes before serving.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

Veal Cutlets a la Maitre d^ Hotel, — Cut veal 68 FAMILY BREAKFASTS FOB AUTUMN cutlets into neat pieces, and pound each with a mallet. Broil over a clear fire, transfer to a hot dish, and lay on each cutlet a small piece of maitre d^hdtel butter. Set in a hot corner, covered, for five minutes before send- ing to table. Maitre d^ Hotel Butter. — Into one cupful of good butter work a tablespoonf ul of lem- on juice and two tablespoonfuls of finely chopped parsley, with a little salt

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