Veal Cutlets au Gratin (Hot)
From Entrees made easy, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 7. The excerpt below is the record exactly as published.
Veal Cutlets au Gratin (Hot). Sprinkle some eutlets on both sides with salt and pepper. Meanwhile mince finely a slice of bacon, a shallot, a little tarragon, and parsley, mix it all well together with a raw egg. Spread this farce on to each cutlet, and brush over with some egg yolk. Butter a baking dish liberally, and sprinkle it with breadcrumbs, pepper, and salt. Place the cutlets in this together with | gill each of stock and claret
Cook this with the app: pantry check, scaling, and the assistant.