Veal Cutlets with Sorrel Purée

Ingredients

• half of the best-end neck of veal
• three ounces of clarified butter
• a pint of veal broth
• half a pint of French white wine
• a small shred carrot
• a small shred onion
• salt to taste
• pepper to taste

Method

1. 1

   Trim and divide veal into cutlets.

2. 2

   Fry in clarified butter for 4 minutes, then add broth, wine, carrot, onion, salt, and pepper.

3. 3

   Simmer until glazed.

4. 4

   Dress cutlets on a dish, fill center with sorrel purée, skim fat, and strain gravy over cutlets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 110. The excerpt below is the record exactly as published.

VEAL CUTLETS WITH SORREL PUR£E. Saw off the chine-bone and upper end ribs of the half of the best- end neck of veal, leaving the cutlet bones about four inches long ; divide these into cutlets of an even thick- ness; trim them nicely without showing the bone; lard the fillet of each cutlet with thin strips of fat bacon, put them in a saut^-pan with three ounces of clarified butter and fry them for four minutes only; then add a pint of veal broth, half a pint of French white wine, a small shred carrot and onion, and salt and pepper to taste

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