Veal Cutlets a la Talleyrand

Ingredients

• One and a half lb. veal outlet
• 2 shalots finely minced
• 2 or 3 mushrooms finely minced
• teaspoonful chopped pars-ky
• 2 o*. butter
• 1 bay leaf
• salt
• and pepper
• and a tiny blade of mace
• 1 pint of white sauce
• 1 yolk of egg

Method

1. 1

   Cut the veal into rather large neat cutlets.

2. 2

   Make the butter hot in a saucepan, fry the veal cutlets in it, with the shalots, parsley, bay leaf, mushrooms, mace, pepper and salt, for three minutes.

3. 3

   Stir onto this the white sauce, and let the whole gently stew for twenty minutes.

4. 4

   Remove the cutlets, and dish in a circle.

5. 5

   Pass the sauce through a sieve, stir in it the yolk of egg, and pour over.

6. 6

   Put boiled peas or French beans in the centre, and sprinkle over all some hard-boiled egg which has been rubbed through a sieve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 31. The excerpt below is the record exactly as published.

One and a half lb. veal outlet, 2 shalots finely minced, 2 or 3 mushrooms finely minced, teaspoonful chopped pars- ky, 2 o*. butter, 1 bay leaf, salt and pepper, and a tiny blade of mace, 1 pint of white sauce, 1 yolk of egg. Cut the veal into rather large neat cutlets. Make the butter hot in a saucepan, fry the veal cutlets in it, with the shalots, parsley,' bay leaf, mushrooms, mace, pepper and salt, for three minutes. Stir on to this the white sauce, and let the whole gently stew for twenty minutes. Remove the cutlets, and dish in a circle. Paas the sauce through a sieve, stir in it the yolk of egg, and P°ur over. Put boiled peas or French beans in the centre, ^d sprinkle over all some hard-boiled egg which has been nibbed through a sieve. Veal Outlets aux Ooncombres. Cook the same as veal cutlets a la Talleyrand, but put cucumbers in the centre the same as given in recipe for lamb cutlets aux ooncombres. Rabbit aux Ooncombres. Cook in the same way as veal cutlets aux concombres. Italian Tripe. Take 1 lb. of well-boiled tripe, when cold cut it into strips ; put in a stewpan 3 oz. of butter, 1 onion finely winced, and 2 tablespoonf uls of chopped parsley ; stew gently for twenty minutes, then add the tripe, stir in a J lb of grated Parmesan cheese till the butter is thick enough to form a rich sauce ; if more 1 sauce is required add a little milk. Serve very hot; pepper and salt to taste. 80 MISS CAMEBON'S COOKEBY BOOK. Economical Ragout. Take the shank end of a shoulder of mutton, put a saucepan, add 1 tablespoonful of vinegar, 1 teaspoonf salt and pepper

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