890. VEAL CUTLETS, A LA DREUX.
THESE should be cut rather thicker than usual, but neither flat-
tened nor trimmed; they must be interlarded or studded through the
lean part with about a dozen oblong pieces of red tongue, or ham, and
black truffles about an inch long and a quarter of an inch in depth
and thickness; these must be placed in a braizing-pan, upon a bed of
sliced vegetables covered with thin layers of fat bacon, some mace
four cloves, twelve pepper-corns and a garnished faggot of parsley and
green onions in the centre, and the whole again covered with layers
of bacon; moisten with two glasses of sherry and as much good stock
as will suffice to cover the surface of the cutlets; and set them
to braize on a slow fire for about one hour and a half, with the lid on;
when done, allow them partially to cool in their own liquor. Then
put them in press between two dishes, and when cold, let them be
trimmed smooth, so as to show the truffle and tongue-studding.
They should next be placed in a sautapan with some half glaze, made
from their own liquor, and put away in the larder. Twenty minutes
before sending to table, put the cutlets in the oven to be warmed
through; then place them on the stove-fire to glaze; dish them up in
a close circle, fill the centre with a white Toulouse ragout (No. 187),
pour some thin Espagnole sauce round the base of the entrée, and serve.