Veal Cutlets à la Polonaise

Ingredients

• two pounds of veal from a leg of veal
• two tablespoons of bread crumbs
• one tablespoon of butter
• four eggs
• salt
• pepper

Method

1. 1

   Chop veal fine, mix with bread crumbs, butter, eggs, salt, and pepper.

2. 2

   Form into flat oval cutlets, paint with egg white, sprinkle with cracker meal, and fry in butter until golden brown.

3. 3

   Serve with lemon slice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 87. The excerpt below is the record exactly as published.

one tablespoonful butter, add one teaspoonful flour, and then the broth. Pour over the meat and serve very hot. Grarnish with parsley. Dumplinff for Potpie One egg, one cup of flour, half a cup of water, one teaspoon of baking powder, half a teaspoon of salt, a pinch of cayenne. Sift the flour and baking powder together and add the cayenne. Whip the egg very lightly and add it to the water. Then mix with the flour. Beat well with wire whisk. Boil in the pot with the meat. Do not put them too dose together, but allow room for them to swell. Veal à la Oadet Choose a solid piece of fat white veal. With a larding needle thrust inside some long strips of larding pork and ham. Put the veal in a hollow earthen vessel with some thinly sliced onion, olive oil, pieces of thyme, bay leaves, parsley, salt, and white pepper. Let it soak for six or seven hours, occasionally turning it so it will absorb the seasoning. Then place on a long skewer, wrap in three thicknesses of oiled paper with the vegetables, etc., inside, and roast in a moderate oven for one hour and a half, according to size. Remove the paper, leave the vegetables in the pan, let the veal brown, and put it on a 164 MB8. SEELY'S COOK BOOK dish. Add a little broth and a dash of cayenne to the liquid in the pan. Cook for a minute or two. Then strain and remove grease. Mix with one pint of tornato sauce. Heat thoroughly. Dish real, pour some of the sauce round it, and serre the rest in a separate dish. Veal GutletB à la PolonaiBe The foUowing proportions are for six: Take two pounds of veal f rom a leg of veal, chop the meat fine, add two table- spoons of bread crumbs or of rolled cracker crumbs, one table- spoon of butter, four eggs, and salt and pepper

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