460. Prussian Cutlets

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 10 min Total: 10 min
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (13)

a piece of veal, say one pound, from any part of the calf, as long as you extract the nerve, with a little fat ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two teaspoonfuls of chopped eschalot
one of salt ↝ Salt, table, iodized [Spices and Herbs]
half a one of pepper ↝ Spices, pepper, black [Spices and Herbs]
little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
egg and bread-crumb each ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egg and bread-crumb each ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a small bone ↝ Pork, bones [Pork]
fat, oil, lard, or butter

for serving

demi-glaze sauce
a spoonful of Harvey’s
any brown or white sauce
stewed vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (7)

Chop the veal (not too fine), add chopped eschalot, salt, pepper, and grated nutmeg. Chop a little more.
Make the mixture into pieces the size of two walnuts, and give them the shape of a cutlet.
Egg and bread-crumb each cutlet, keeping the shape.
Insert a small bone at the small end of each cutlet.
Sauté the cutlets in fat, oil, lard, or butter.
Cook for ten minutes on a slow fire until a nice brown color.
Dish and serve with demi-glaze sauce (in which you have put a spoonful of Harvey’s), and serve with any brown or white sauce or stewed vegetables you like.

Original Text · last edited 5 days ago

460. Prussian Cutlets.—Take a piece of veal, say one pound, from any part of the calf, as long as you extract the nerve, with a little fat, chop it up, but not too fine, add to it two teaspoonfuls of chopped eschalot, one of salt, half a one of pepper, little grated nutmeg, chop it a little more, and make it into pieces of the size of two walnuts, which give the shape of a cutlet; egg and bread-crumb each, keeping the shape; insert a small bone at the small end, sauté in fat, oil, lard, or butter, give it ten minutes on a slow fire till a nice brown color, dish and serve, with demi-glaze sauce, in which you have put a spoonful of Harvey’s, and serve with any brown or white sauce or stewed vegetables you like. Any kind of meat may be used.

Notes

Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472