Veal Cutlets au natural

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the cutlets

best end of a neck of veal into chops ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a bit of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For the sauce

cullis
a little ketchup ↝ Ketchup [Tomato-based condiments]
lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
artichoke bottoms cut into pieces ↝ Artichoke [Other vegetables and combinations]

Instructions (6)

Cut the best end of a neck of veal into chops, trim off the bone.
Pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschallots, and season with pepper, salt, and lemon juice.
When nearly done, lay them on a dish with the liquor.
When cool, egg, breadcrumb, and broil them gently.
Serve them up placed round each other, with a sauce in the center.

Sauce

Make the sauce with cullis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces.

Original Text

Veal Cutlets au natural.

Cut the best end of a neck of veal into chops, trim off the bone, pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschallots, and season with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cullis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces.

Notes

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