|
Classic
Cook Books
< last page | next page >
page 33
this way, pour the butter back in the pan together with a pinch of flour. A
spoon strong beef tea and a few drops soy are added thereto; beat and pour over
the veal on a warm dish. It is served with eggs or greens.
Veal cutlets.
When they are cut so that one bone remains with each the meat is made into a
round shape and chopped across with the dull side of the knife; then they are
sprinkled with salt and pepper. In this state they can be kept two days. When to
be used dip them in melted butter, roll in bread crumbs, mixed with chopped
parsley, and fry in cast iron pan. Serve with vegetables.
Glazed cutlets.
These are prepared as the next preceeding and are fried on a hot copper plate or
cast iron pan with very strong heat and but a few moments before serving. When
taken from the frying pan they are dipped in warm meat juice and placed in a
wreath around the plate with mushrooms or greens.
< last page | next page >
Classic
Cook Books
|
