894. VEAL CUTLETS, IN PAPILLOTES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Trim the cutlets neatly, season with pepper and salt, and fry them in a little clarified butter.
  2. When they are nearly done, add some mushrooms, parsley, and three shalots, the whole chopped fine; fry these together over the fire for five minutes.
  3. Then add two heavy spoonfuls of velouté, or any other white sauce, a little nutmeg, lemon-juice, and a small piece of glaze.
  4. Simmer the whole together over a gentle fire for a few minutes, then add a lesson of four yolks of eggs.
  5. Toss the cutlets about to mix the lesson in with the sauce, and let them become cool.
  6. In other respects finish in the same way as directed for mutton cutlets, à la Maintenon (No. 838).
Original Text
894. VEAL CUTLETS, IN PAPILLOTES. TRIM the cutlets neatly, season with pepper and salt, and fry them in a little clarified butter; when they are nearly done, add some mushrooms, parsley, and three shalots, the whole chopped fine; fry these together over the fire for five minutes, and then add two heavy spoonfuls of velouté, or any other white sauce, a little nutmeg, lemon- juice, and a small piece of glaze; simmer the whole together over a gentle fire for a few minutes, then add a lesson of four yolks of eggs toss the cutlets about to mix the lesson in with the sauce, and let them become cool. In other respects finish in the same way as directed for mutton cutlets, à la Maintenon (No. 838).
Notes
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