Veal Cutlets a la Toulouse

Ingredients

• Cut some pieces of veal
• one-half pound of Italian chestnuts
• a cup of milk
• one tablespoonful of butter
• salt to taste

Method

1. 1

   Fry veal pieces in butter until brown.

2. 2

   Make a puree of chestnuts by parboiling, skinning, and boiling in milk until soft.

3. 3

   Cook puree with milk, butter, and salt until thickens.

4. 4

   Cover cutlets with puree, chill to stiffen, dip in crumbs, egg, and more crumbs, and fry in deep fat.

5. 5

   Serve with Bechamel or cream sauce.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 12. The excerpt below is the record exactly as published.

VEAL CUTLETS A LA TOULOUSE — Cut some pieces of veal and fry in a little butter until brown. Make a puree of one-half pound of Italian chestnuts, by par- boiling, skinning, and boiling in a cup of milk until soft enough to rub through a sieve. Cook again with a little milk, one tablespoonful of butter and salt to taste

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