Veal Cutlets (a la Venitienne)

Ingredients

• cut the best end of a neck of veal into cutlets
• half a pint of mushrooms
• two shallots
• a handful of parsley
• a sprig of thyme
• a spoonful of white thickening
• the yolk of an egg
• a table-spoonful of strained lemon-juice
• a pinch of cayenne
• as much white stock as will barely cover them

Method

1. 1

   Trim and flatten cutlets.

2. 2

   Mince mushrooms, shallots, parsley, thyme, and pepper.

3. 3

   Stew in butter with diced bacon until mushrooms are tender.

4. 4

   Add cutlets and stock, simmer until done.

5. 5

   Before serving, add egg yolk mixed with cream, lemon juice, and cayenne.

6. 6

   Serve hot with vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2122. The excerpt below is the record exactly as published.

Veal Cutlets (a la Venitienne) . — Cut the best end of a neck of veal into cutlets, trim these in the usual waj-, and flatten them with the cutlet-bat. ]Mince finely half a pint of mush- rooms, and mix with them two shallots, a handful of parsley, a sprig of thj-me, and a little pepper. Dissolve a slice of fresh butter in a saucepan, add a quarter of a pound of fat bacon cut into dice, and the minced herbs, &c. Stew all gently together till the mushrooms are tender ; put in the cutlets with as much white stock as will barely cover them, and let all sim- mer very gently till they are done enough. Add a spoonful of white thickening, and carefully remove the fat as it rises. A few minutes before the veal is to be served add the yolk of an egg beaten up with a little cream to the sauce. Mix in a table-spoonful of strained lemon- juice and a pinch of cayenne. Place the cutlets on a dish, pour the sauce into the centre, and serve verj- hot. Send sorrel or tomatoes, or any dressed vegetables, to table as an accompaniment. Time, about three-quarters of an hour to stew the cutlets. Probable cost. Is. per pound. Veal Cutlets (a la Zingara).— Take a tolerably thick slice from the fillet of veal. Cut it into round pieces convenient for serving, trim these neatly, and fry them in a stewpan with hot butter or lard till they are lightly browned. Pour off the fat, and pour upon the cutlets as much brown sauce as will cover them. Put into the saucepan with them two ounces of grated ham, an onion stuck with one clove, a large carrot grated, and a small bunch of sweet herbs. Simmer all gently together over a slow fire till the cutlets are tender. Take them up, and keep them hot. Have already prepared as many slices of lean ham or of cold tongue as there are cutlets ; they should be trimmed'to the 71 same shape and size. Frj' these in butter for five minutes. Dish the cutlets in a circle on a hot dish with a slice of ham or tongue between each. Strain the sauce, and servo it in the centre of the dish. Time to stew the cutlets, about one hour and a half. Probable cost, veal, Is. to Is. 2d. per pound. Veal Cutlets (a I'ltalienne). — Cut a slice of lean veal from the fillet into neat pieces, and beat these with a cutlet-bat. Mince finely a handful of parsley, a sprig of thyme

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