Veal Cutlets, Russian Mode of Dressing

Ingredients

• an ounce of butter
• a stick of horseradish
• a finely-minced shallot
• a pinch of powdered herbs
• a spoonful of grated ham
• a table-spoonful of vinegar
• a table-spoonful of sherry
• a small lump of sugar
• a little pepper
• a little salt
• a quarter of a pint of rich white sauce
• the well-beaten yolks of two eggs

Method

1. 1

   Dissolve butter in a small saucepan, add horseradish, shallot, herbs, ham, vinegar, sherry, sugar, pepper, and salt.

2. 2

   Simmer gently till flavors are extracted.

3. 3

   Add white sauce and beaten yolks, stir until thickened, then strain.

4. 4

   Trim and flatten cutlets, fry until light brown, cool, spread Russian sauce on one side, brush with egg, sprinkle with breadcrumbs, place in a buttered dish, heat in a brisk oven, and serve with tomato sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2127. The excerpt below is the record exactly as published.

Veal Cutlets, Russian Mode of Dressing.— Make a little Russian sauce in a quantity sufiicient to coat the cutlets upon one side only to the thiclmess of half an iYich. This sauce may be made in the following pro- portions. Dissolve an ounce of butter in a small saucepan, and put with it a stick of horseradish grated, a finely-minced shallot, a pinch of powdered herbs, a spoonful of grated ham, a table-spoonful of vinegar, a table-spoon- ful of sherry, a small lump of sugar, and a little pepper and salt. Cover the saucepan VEA ( 1044 ) VEA closcl)-, and let its contents simmer gently over a slow fire till the* flavour of the ingredients is extracted. Add a quarter of a pint of rich white sauce, and add the well-beaten yolks of two eggs

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