Veal Cutlets a la Talleyrand

Ingredients

• 1 lb. fillet of veal
• 1 oz. butter
• 1 tablespoouful chopped mush- room
• 1 teaspoonful chopped onion
• 2 to 3 gills thin white sauce
• 1 or 2 yolks
• Lemon juice
• 1 teaspoonful chopped parsley

Method

1. 1

   Trim the fillet into neat rounds or ovals, and fry in butter lightly without discolouring.

2. 2

   Sprinkle over the onion and mushroom, fry, and pour off any surplus fat.

3. 3

   Add the sauce, and cook gently till tender, about one hour.

4. 4

   Lift the cutlets out and dish on potato border.

5. 5

   Add the yolks, parsley, and lemon juice to the sauce, and cook till thickened without boiling.

6. 6

   Coat the cutlets with the sauce.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 11. The excerpt below is the record exactly as published.

VEAL CUTLETS A LA TALLEYRAND. 1 lb. fillet of veal. 1 oz. butter. 1 tablespoouful chopped mush- room. 1 teaspoonful chopped onion. Pepper and salt 2 to 3 gills thin white sauce. 1 or 2 yolks. Lemon juice. 1 teaspoonful chopped parsley

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