889. VEAL CUTLETS, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (12)
  1. Procure a neck of very white veal, saw off the chine-bone, and the upper end of the ribs, leaving the cutlet-bones about three inches and a half long.
  2. Divide it into cutlets.
  3. Flatten these with a bat dipped in water.
  4. Trim them neatly.
  5. Lard the lean of the cutlets closely with bacon in the usual way.
  6. Prepare the cutlets for braizing in the same manner as directed for a fricandeau.
  7. Braise them for about one hour and a quarter.
  8. Nicely glaze the cutlets.
  9. Dish up with the larded part of the cutlet uppermost.
  10. Fill the centre of the entrée with a rich Financière ragout (No. 188).
  11. Pour some of the sauce round the base of the cutlets.
  12. Serve.
Original Text
889. VEAL CUTLETS, A LA FINANCIERE. PROCURE a neck of very white veal, saw off the chine-bone, and the upper end of the ribs, leaving the cutlet-bones about three inches and a half long; then, divide it into cutlets; flatten these with a bat dipped in water, trim them neatly, and lard the lean of the cutlets closely with bacon in the usual way. Next, prepare the cutlets for braizing in the same manner as directed for a fricandeau; about one hour and a quarter will suffice to braize them; when they must be nicely glazed, dished up with the larded part of the cutlet uppermost and the centre of the entrée filled with a rich Financière ragout (No. 188); pour some of the sauce round the base of the cutlets, and serve.
Notes
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