Veal Cutlets à la St. Cloud

Ingredients

• six veal cutlets
• two small truffles
• one ounce of cooked beef-tongue
• one ounce of larding-pork
• a pinch of salt
• one sliced carrot
• one sliced onion
• half a pint of broth

Method

1. 1

   Lard the cutlets, brown with salt, carrot, and onion for ten minutes.

2. 2

   Moisten with broth and bake for fifteen minutes.

3. 3

   Serve with salpicon 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 St. Cloud.— Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef- tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch of salt, one sliced carrot, and one sliced onion, and let them brown for ten minutes, being ^careful to keep the lid on the pan. Moisten with half a pint of broth

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