(1503). Veal Cutlets Studded With Truffles (Cotelettes De Veau Cloutee Aux Truffes)

, Pare six covered veal cutlets keeping the rib bones rather short, and the meats seven-eighths of an inch thick; stud them rosette-shaped all on the same side with pieces of truffles square on one end, and pointed on the other. Cover the bottom of a sautoir with scraps of fat pork, minced carrots and onions; on this range the cutlets, season, and moisten to their heighth with beef stock (No. 194a); set the saucepan on a brisk fire, reduce the liquid to half, cover the chops with buttered paper, and let cook with the lid on over a slow fire, or else in the oven, increasing the moistening at frequent intervals. At the very last moment allow them to glaze while uncovered, basting with their own stock; lift them out, pare them slightly, garnish the handles with paper frills (No. 10), and dress over a Madeira sauce (No. 492) reduced with essence of truffles (No. 395).

Fig. 325.

(1504). Veal Cutlets With Fine Herbs (Cotelettes De Veau Aux Fines Herbes)

Cut, pare, beat, and season six or eight veal cutlets; put them into a sautoir containing butter, fry them on both sides over a brisk fire, and when well browned, drain off the fat into another small saucepan, and lay it on one side. Moisten the meat with a little stock (No. 194a). let the liquid fall slowly to a glaze in such a way as to finish the cooking, and lastly add a few spoonfuls of white wine. In the fat put aside, fry colorless two or three spoonfuls of chopped shallots and onions, with five or six spoonfuls of chopped up raw mushrooms, and continue frying until these have lost all their humidity, then thicken with a half-glaze sauce (No. 413). Let this cook for a lew minutes, and pour it over the cutlets in the sautoir; besprinkle with a few spoonfuls of chopped truffles and cooked ham, and let simmer together for seven or eight minutes. Dress the cutlets garnished with frills (No. 10) on a long dish; add to the sauce a pinch of chopped and blanched parsley leaves, pour it over the meat.

(2478). Veal Cutlets A L'Anacreon (Cotelettes De Veau A L'Anacreon)

Lard some veal outlets cut from a rack with tongue and fat pork, a half of each; braise or poeler them while basting frequently, then lay them under a weight to reduce to five-eighths of an inch in thickness; pare neatly and cover over with cream forcemeat (No. 75), and decorate with a handsome truffle rosette; range a buttered paper on top of each and poach in a slack oven; when cold mask the surfaces with half-set jelly and dress flat in a circle, filling the center with an asparagus salad (No. 2621); surround with chopped jelly and croutons.