893. VEAL CUTLETS, A LA DUCHESSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Prepare these in the same way as the cutlets à la Dreux; and when they have been trimmed, mask them all over with a coating of Atolet sauce (No. 36) and bread-crumb them as for a Villeroi.
  2. Fry the cutlets of a bright-yellow colour in clarified butter.
  3. Dish them up, and fill the centre with circular scallops of red tongue and button mushrooms tossed in a little thick Allemande sauce.
  4. Pour some Tomata sauce (No. 22) round the base of the entrée, and serve.
Original Text
893. VEAL CUTLETS, A LA DUCHESSE. PREPARE these in the same way as the cutlets à la Dreux; and when they have been trimmed, mask them all over with a coating of Atolet sauce (No. 36) and bread-crumb them as for a Villeroi. Fry the cutlets of a bright-yellow colour in clarified butter, dish them up, and fill the centre with circular scallops of red tongue and button mush- rooms tossed in a little thick Allemande sauce; pour some Tomata sauce (No. 22) round the base of the entrée, and serve.
Notes
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