892. VEAL CUTLETS, A LA ZINGARA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Trim the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter.
  2. In another sautapan prepare a similar number of thin oval scallops of raw ham.
  3. When about to send to table, fry the cutlets and the ham, glaze both, and dish them up—alternately placing a cutlet and a piece of ham.
  4. Fill the centre with scalloped mushrooms and truffles.
  5. Pour some thin Espagnole sauce into the sautapan the cutlets have been fried in, to this add a little cayenne and lemon-juice.
  6. Simmer these together on the fire, pour the sauce over the cutlets, and serve.
Original Text
892. VEAL CUTLETS, A LA ZINGARA. TRIM the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter. In another sautapan prepare a similar number of thin oval scallops of raw ham. When about to send to table, fry the cutlets and the ham, glaze both, and dish them up—alternately placing a cutlet and a piece of ham; fill the centre with scalloped mushrooms and truffles; pour some thin Espagnole sauce into the sautapan the cutlets have been fried in, to this add a little cayenne and lemon-juice; simmer these together on the fire, pour the sauce over the cutlets, and serve.
Notes
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