891. VEAL CUTLETS, A LA PERIGORD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (2)
  1. Trim the cutlets neatly, season with pepper and salt, then dip them in some whipped white of eggs, and afterwards in some black truffles chopped very fine; flatten this on securely with the blade of a knife, and place them in clarified butter in a sautapan in circular order.
  2. Twenty minutes before sending to table, fry the cutlets over a gentle fire on both sides, until done through,—taking care that the chopped truffles do not burn; when done, drain them on a piece of paper glaze, and dish them up, fill the centre with scallops of red tongue and truffles; pour some Périgueux sauce (No. 23), and serve.
Original Text
891. VEAL CUTLETS, A LA PERIGORD. TRIM the cutlets neatly, season with pepper and salt, then dip them in some whipped white of eggs, and afterwards in some black truffles chopped very fine; flatten this on securely with the blade of a knife, and place them in clarified butter in a sautapan in circular order. Twenty minutes before sending to table, fry the cutlets over a gentle fire on both sides, until done through,—taking care that the chopped truffles do not burn; when done, drain them on a piece of paper glaze, and dish them up, fill the centre with scallops of red tongue and truffles; pour some Périgueux sauce (No. 23), and serve.
Notes
—