VEAL CUTLETS A L’INDIENNE, OR INDIAN FASHION

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
For the cutlets
For the sauce
For broiling (alternative)
Instructions (6)
  1. Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder.
  2. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs; moisten them again with egg, and pass them a second time through bread-crumbs.
  3. When all are ready, fry them in three or four ounces of butter over a moderate fire, from twelve to fourteen minutes.
  4. For sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon; simmer the whole till well flavoured, and pour it round the cutlets.
  5. A better plan is, to have some good currie sauce ready prepared to send to table with this dish; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired.
Broiling Alternative
  1. These cutlets may be broiled; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning.
Original Text
VEAL CUTLETS A L’INDIENNE, OR INDIAN FASHION. (ENTRÉE.) Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in three or four ounces of butter over a moderate fire, from twelve to fourteen minutes. For 226sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon; simmer the whole till well flavoured, and pour it round the cutlets. A better plan is, to have some good currie sauce ready prepared to send to table with this dish; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired. Bread-crumbs, 4 oz.; salt, 1 teaspoonful; currie powder, 1 tablespoonful; veal, 2 lbs.: 12 to 14 minutes. Obs.—These cutlets may be broiled; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning.
Notes
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