889. Veal Cutlets, A La Financiere

Procure a neck of very white veal, saw off the chine-bone and the upper end of the ribs, leaving the cutlet-bones about three inches and a half long ; then, divide it into cutlets; flatten these with a bat dipped in water, trim them neatly and lard the lean of the cutlets closely with bacon, in the usual way. Next, prepare the cutlets for braizing in the same manner as directed for a fricandeau; about one hour and a quarter will suffice to braize them, when they must be nicely glazed, dished up with the larded part of the cutlet uppermost, and the centre of the entree filled with a rich Financiere ragout (No. 188); pour some of the sauce round the base of the cutlets, and serve.

890. Veal Cutlets, A La Dreux

These should be cut rather thicker than usual, but neither flattened nor trimmed; they must be interlarded or studded through the lean part with about a dozen oblong pieces of red tongue, or ham, and black truffles about an inch long and a quarter of an inch in depth and thickness; these must be placed in a braizing-pan, upon a bed of sliced vegetables covered with thin layers of fat bacon, some mace, four cloves, twelve pepper-corns, and a garnished faggot of parsley and green onions in the centre, and the whole again covered with favors of bacon; moisten with two glasses of Sherry and as much good stock as will suffice to cover the surface of the cutlets, and set them to braize on a slow fire for about one hour and a half, with the lid on ; when done, allow them partially to cool in their own liquor. Then put them in press between two dishes, and when cold, let them be trimmed smooth, so as to show the truffle and tongue-studding.

They should next be placed in a sautapan with some half glaze, made from their own liquor, and put away in the larder. Twenty minutes before sending to table, put the cutlets in the oven to be warmed through, then place them on the stove-fire to glaze ; dish them up in a close circle, fill the centre with a white Toulouse ragout (No. 187), pour, some thin Espagnole sauce round the base of the entree, and serve.

891. Veal Cutlets, A La Perigord

Trim the cutlets neatly, season with pepper and salt, then dip them in some whipped white of eggs, and afterward in some black truffles chopped very fine; flatten this on securely with the blade of a knife, and place them in clarified butter in a sautapan, in circular order. Twenty minutes before sending to table, fry the cutlets over a gentle fire, on both sides, until done through - taking care that the chopped truffles do not burn; when done, drain them on a piece of paper, glaze, and dish them up, fill the centre with scollops of red tongue and truffles; pour some Perigueux sauce (No. 23), and serve.

892. Veal Cutlets, A La Zingara

Trim the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter. In another sautapan prepare a similar number of thin oval scollops of raw ham. When about to send to table, fry the cutlets and the ham, glaze both, and dish them up - alternately placing a cutlet and a piece of ham ; fill the centre with scolloped mushrooms and truffles, pour some thin Espagnole sauce into the sautapan the cutlets have been fried in, to this add a little cayenne and lemon-juice ; simmer these together on the fire, pour the sauce over the cutlets and serve.