Veal Cutlets A La Venitienne

Ingredients

• 2 lbs. veal cutlet.
• Sausage-meat.
• Grated tongim.
• Truffles.
• A pint good brown sauce.
• Gherkins.
• 2 hard-boiled eggs.

Method

1. 1

   Cut 2 lbs. of veal cutlet into rounds the size of a five-shilling piece, braise them and press them between two plates.

2. 2

   Make a farce of sausage-meat, grated tongue and minced truffles, or pound some cooked calf’s liver and flavour it well.

3. 3

   Spread some of the mixture on one side of each cutlet, heat some good brown sauce in a stew-pan, lay the cutlets in gently and let them get hot through.

4. 4

   Arrange them on a hot dish in a circle, strain the brown sauce round them and fill the centre with strips of tongue or smoked beef, gherkins, and hard-boiled white of egg.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 26. The excerpt below is the record exactly as published.

VEAL CUTLETS A LA VENITIENNE. C6telett.es de Veau a la Venitienne. 2 lbs. veal cutlet. Sausage-meat. Grated tongim. Truffles. A pint good brown sauce. ( ilierkins. 2 hard-boiled eggs. Cut 2 lbs. of veal cutlet into rounds the size of a five-shilling piece, braise them and press them between two plates. Make a farce of sausage-meat, grated tongue and minced truffles, or pound some cooked calf’s liver and flavour it well. Spread some 45 ENTREES. 1. — GATEAU OF VEAL. {Page 46.) 2. — POTATO CROQUETTES. (Page 68.) 3. — COLD TOMATO ENTREE. (Page 43.) 4. — VOL-AU-VENT OF FISH. (Page 21.) 46 DAINTY DINNERS AND DISHES. of the mixture on one side of each cutlet, heat some good brown sauce in a stew-pan, lay the cutlets in gently and let them get hot through. Arrange them on a hot dish in a circle, strain the brown sauce round them and fill the centre with strips of tongue or smoked beef, gherkins,

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