422. Veal Cutlets aux Fines Herbes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For the cutlets

Veal Cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
chopped eschalot
maître d’hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For sautéing

chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
mushrooms (if handy) ↝ Mushrooms, raw [Other vegetables and combinations]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
Harvey’s sauce
vinegar ↝ Vinegar [Mustard and other condiments]

For larding (optional)

larded like the fricandeau

Instructions (15)

Broiling Method

Cut veal from the neck, larger than mutton chops.
Sprinkle with salt, pepper, and chopped eschalot.
Set them on a gridiron and broil like common chops.
Serve plain.
Alternatively, rub a little maître d’hôtel butter over them, set in a hot place for a few moments, and serve.

Sautéing Method

Put the cutlets into a sauté-pan and sauté until a nice color.
Take them out.
In the same pan, add a spoonful of chopped onions, parsley, and mushrooms (if handy).
Stir until done.
Add a teaspoonful of flour.
When the flour is a little brown, add half a pint of water, two spoonfuls of Harvey’s sauce and one of vinegar.
Stir well round.
Dish up the cutlets, sauce over and serve.

Larding Method

They may also be larded like the fricandeau.
Serve in the same way, and with the like sauces, only less time in cooking.

Original Text

422. Veal Cutlets aux Fines Herbes.—Cut from the neck the same as you would from mutton, only of course larger; sprinkle with salt, pepper, and chopped eschalot, set them on a gridiron and broil like common chops, serve plain, or rub a little maître d’hôtel butter over them, set in a hot place for a few moments, and serve. They may also be sautéd, by putting them into a sauté-pan and sauté until a nice color, take them out and put in the pan a spoonful of chopped onions, parsley, and mushrooms (if handy), stir until done, then add a teaspoonful of flour; when it is a little brown, add half a pint of water, two spoonfuls of Harvey’s sauce and one of vinegar, stir well round, dish up the cutlets, sauce over and serve. They may also be larded like the fricandeau, and served in the same way, and with the like sauces, only less time in cooking.

Notes

—