Required : One pound of fillet of veal. Two ounces of butter. One small onion. Half a pint of white sauce. The yolks of two eggs.

Half a teaspoonful of lemon-juice. Half a teaspoonful of chopped parsley.

Cut the meat into neat cutlets, melt the butter in a frying-pan, and put in the cutlets and the chopped onion. Turn the cutlets about in the butter for eight minutes, taking care that they do not brown. Then add the white sauce, and let the cutlets simmer gently in this for about ten minutes, or until they are quite tender; then take them out, and keep quite hot.

Beat up the yolks, and add them to the sauce ; stir it over the fire for a few minutes to cook the eggs, but do not let it boil, and lastly add the lemon-juice and chopped parsley.

Arrange a bed of mashed potato on a hot dish, place the cutlets on this, and pour the sauce round them. Cost, is. 10d.