Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half a pint of chicoree au jus (No. 934) on the hot dish, and send to the table.

572. Escalops Of Veal A L'Ltalienne

The same as for No. 568, adding one medium-sized, chopped onion, six chopped mushrooms, one teaspoon-ful of parsley, and a crushed clove of garlic. Moisten with half a glassful of white wine, and cook for five minutes with a gill of Espagnole sauce (No. 151), and serve.