Veal Cutlets with White Sauce

Ingredients

• lb. of Veal
• Eschalot
• Mushrooms
• Parsley
• Butter
• Flour
• Stock
• Cream
• Eggs
• Lemon

Method

1. 1

   Make a white sauce by mixing butter and flour, then adding stock.

2. 2

   Chop eschalot, mushrooms, and parsley.

3. 3

   Trim veal into pieces, warm in butter without browning.

4. 4

   Season and fry with herbs for 10 minutes.

5. 5

   Add sauce, stir, mix in egg yolks, and lemon juice before serving.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 112. The excerpt below is the record exactly as published.

stock or hot water. 11. Cover the stew pan, and simmer for thirty or forty minutes longer. 12. Remove the veal carefully on to a hot dish, so as not to break it. 13. Place the vegetables round the veal, and pour the gravy over it. If the gravy is too thin it must be reduced by rapid boiling and stirring. Precautions. — The lid of the stewpan should not be removed more than is necessary, and before adding the stock an occasional shake of the stewpan is desir- able. Be very careful the meat does not take too high a colour or burn. 256 Buckmaster’s Cookery. *7*. ■rstjjk FRICANDEAU OF VEAL- Ingredients. Veal. Carrots. Stock. Frying Butter. Onions. 1. Take about three pounds of the lean part of a fillet of veal, about two inches in thickness. 2. Lard one side with bacon, cut into fillets of not more than a quarter of an inch in section. To lard a piece of meat will require a little practice ; you had better see it done ; for no verbal description will be of much service. 3. Put into a clean stewpan any trimmings from the veal, with an ounce of butter, a sliced carrot, a sliced cnion with pepper and salt. 4. Lay the veal on these. 5. Add half a pint of good stock when it has become thick and gelatinous. 6. Watch it that it does not burn. 7. Add another pint. 8. Let it simmer, not boil, for an hour, frequently basting with the liquor by shaking the stewpan. 9. When cooked, skim off the fat. 10. Place it on a dish. 11. Strain over the liquor. The fricandeau is generally served with sorrel, endive, or spinach. Precautions. — In larding be particular to lard across the grain, and if possible use fat bacon which has not been cured with saltpetre. VEAL CUTLETS. (1.) Ingredients. Veal Cutlets. Oil. Tomato sauce. 1. Trim and flatten the cutlets taken from a neck of veal. 2. Remove the chine-bone and all the skin and gristle. 3. Sprinkle the cutlet with pepper, and Veal Cutlets. 07 oil it on both sides. 4. Put it on the gridiron over a clear fire. 5. Sprinkle with salt and dish up with brown gravy, or a sharp sauce, or with maitre d’hotel butter under the cutlet, or with tomato sauce. Precautions. — A clear bright fire and the gridiron slightly inclined towards the cook are necessary. VEAL CUTLETS. (20 Ingredients. lb. of Veal. Eschalot. Mushrooms. Parsley. Flour. Butter. Stock, Cream. Eggs. Lemon

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