Veal Cutlets, Fried (a la Maintenon)

Ingredients

• Cut three or four cutlets from the best end of a neck of veal.
• Take an ounce of lightly-grated bread-crumbs.
• mix with them two ounces of fat bacon minced.
• a large mushroom chopped small.
• half a teaspoonful of minced shallot.
• a tablespoonful of shred parsley.
• a teaspoonful of grated lemon-rind.
• a pinch of grated nutmeg.
• a pinch of powdered herbs.
• a little salt and white pepper.
• a little salt and white pepper.

Method

1. 1

   Trim the cutlets, dip them in clarified butter, then into seasoned bread-crumbs.

2. 2

   Wrap each in oiled paper and simmer in hot fat for an hour.

3. 3

   Drain and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2126. The excerpt below is the record exactly as published.

Veal Cutlets, Fried ( a la Maintenon).— Cat three or four cutlets from the best end of a neck of veal. Trim them neatly in the usual way, dip them into clarified butter, and then into seasoned bread-crumbs. Wrap each one in thick white paper which has been saturated in oil, and fold the edges lightly and securely that the gravy may not escape. Put the cutlets into plenty of hot fat, and let them simmer very gently for an hour. Drain them on a sieve, and serve very hot. The seasoned bread- crumbs may be prepared as follows :— Take an ounce of lightly-grated bread-crmnbs and mix with them two ounces of fat bacon minced, a large mushi-oom chopped small, half a tea- spoonful of minced shallot, a table-spoonful of shred parsley, a tea-si30onful of grated lemon- rind, a pinch of grated nutmeg, a pinch of powdered herbs, and a little salt and white pepper.

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