Veal Cutlets k la Clothilde
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.
Veal Cutlets k la Clothilde Take about two pounds of veal cutlet, cut it into rounds the size of a five-shilling piece, make a slit on one side, and cut each cutlet open half-way across so as to make a pocket. Have ready a forcemeat com- posed of minced ham, truffles, champignons, one shalot minced, and a piece of butter. Moisten with the yolk of an egg
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