Cut the veal into neat cutlets, melt the butter, put in the cutlets and chopped onion, turn them about in the butter over the fire for six or eight minutes, but do not let them brown. Add the white sauce, and let them simmer for ten minutes, then take out the cutlets, and keep them hot. Add the yolks to the sauce, and stir it over the fire to cook the eggs, but on no account let the sauce boil, or it will curdle. Add the parsley and lemon-juice and salt and pepper to taste. Arrange a neat bed of mashed potato on a hot dish, place the cutlets on these, pour the sauce round, and garnish the dish with small heaps of cooked green peas.
Cost, about 3s. 2d.