Veal Cutlets a la Morny
From The housewife's referee, 1898
Serves 3
Morny sauce is made with white sauce, Parmesan, and Gruyere cheese.
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 107. The excerpt below is the record exactly as published.
Veal Cutlets a la Morny. — Take about two pounds of veal cutlet, and cut into rounds the size of a five-shilling piece. Lard with quarter-inch strips of fat bacon. Put the cutlets into a stewpan, with three-quarters of a pint of sauce a la Morny
Cook this with the app: pantry check, scaling, and the assistant.