Veal Cutlets. No. 2. “Escalopes de Veau Sautées.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for sautéing
for finishing
Instructions (5)
  1. Clarify a little butter, enough to grease the pan well.
  2. Sauté the veal cutlets (or roe, chicken, partridge, or duck cutlets) in the butter, just to colour them, turning each piece once.
  3. Finish the cutlets in the demi-glace which is served with them.
  4. The veal must be very well beaten.
  5. Young meats only require to be sautéd.
Original Text
Veal Cutlets. No. 2. “Escalopes de Veau Sautées.” (Mrs. Thomas.) To sauter veal cutlets (or roe, chicken, partridge, or duck cutlets). Mrs. Thomas says: It is better first to clarify a little butter, enough to grease the pain well, and just to colour them, turning each piece once; then to finish in the demi-glace which is served with them. The veal must be very well beaten. I think young meats only require to be sautéd.”
Notes
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