Veal Cutlets à la Pagasqui

Ingredients

• two pounds of lean veal
• two ounces of finely chopped, raw veal-suet
• one good pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg
• half a cupful of good cream
• one chopped shallot
• two raw eggs
• two ounces of clarified butter

Method

1. 1

   Chop veal well, mix with suet, season, add cream, shallot, and eggs.

2. 2

   Shape into six pieces, sprinkle with bread-crumbs, and fry in clarified butter for four minutes on each side.

3. 3

   Serve with a gill of any kind of sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 177. The excerpt below is the record exactly as published.

Veal Cutlets a la Pagasqui.— Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Add half a cupful of good cream, one chopped shallot and two raw eggs. Mix well together. Shape six pieces like chops, sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of clarified butter

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