VEAL CUTLETS, OR COLLOPS, À LA FRANÇAISE

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 (9)

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
fine salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
an ounce or two of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Espagnole ↝ Sauce, NFS [Dips, gravies, other sauces]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (10)

Cut the veal into small, thin, round collops of equal size.
Arrange them evenly in a sauté-pan, or in a small frying-pan.
Sprinkle a little fine salt, white pepper, and grated nutmeg on them.
Clarify, or merely dissolve an ounce or two of good butter in a clean saucepan with a gentle degree of heat.
Pour the dissolved butter equally over the meat.
Set the pan aside until the dinner-hour.
Fry the collops over a clear fire.
When they are lightly browned, which will be in from four to five minutes, lift them into a hot dish.
Sauce them with a little Espagnole, or with a gravy made quickly in the pan, and flavoured with lemon-juice and cayenne.
They are excellent even without any sauce.

Original Text

VEAL CUTLETS, OR COLLOPS, À LA FRANÇAISE. (ENTRÉE.)

Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good butter, and pour it equally over the meat. Set the pan aside until the dinner-hour, then fry the collops over a clear fire, and when they are lightly browned, which will be in from four to five minutes, lift them into a hot dish, and sauce them with a little Espagnole, or with a gravy made quickly in the pan, and flavoured with lemon-juice and cayenne. They are excellent even without any sauce.

3 to 4 minutes.

Notes

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