Veal Cutlets with White Sauce

Ingredients

• One and a half pounds of cutlets
• two table-spoonfuls of butter
• a slice of carrot
• a small slice of onion
• a quart of green peas

Method

1. 1

   Put the butter and the vegetables, cut fine, in a sauce-pan.

2. 2

   Season the cutlets with salt and pepper, and lay them on the butter and vegetables.

3. 3

   Cover tightly, and cook slowly for half an hour; then take out, dip in egg and bread crumbs, and fry in boiling fat till golden brown.

4. 4

   Serve with white sauce poured around, and arrange the cutlets around points of asparagus or green peas.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 90. The excerpt below is the record exactly as published.

Veal Outlets with "White Sauce. One and a half pounds of cutlets, two table-spoonfuls of butter, a slice of carrot and a small slice of onion. Put the butter and the vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and pepper, and lay them on the butter and vegetables. Cover tightly, and cook slowly for half an hour ; then take out, and dip in egg and bread crumbs, and fry in boiling fat till a golden brown. Or, dip the cutlets in soft butter and then in flour, and broil. Serve with white sauce poured around. Put a quart of green peas

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