Veal Cutlets, Pojarski

1 pound of veal pulp 1/3 cup of butter ¼ cup of thick cream ½ teaspoonful of salt ½ teaspoonful of paprika

¼ teaspoonful of nutmeg 1 egg

2 tablespoonfuls of water Sifted bread crumbs

About one pound and a half of veal steak is needed, to secure the quantity of clear meat. Chop the meat very fine, then pound with a pestle; pound in the butter, then the cream and seasonings. Form the mixture into cutlet shapes, then roll in crumbs, in beaten egg, and again in crumbs. Fry in deep fat about six minutes. The fat should not be too hot at first, lest the cutlets take on too much color before they are cooked. If preferred, saute the cutlets in clarified butter, first on one side and then on the other. Drain on soft paper. Insert a paper aigrette in the small end of each, and dispose them against a pointed mound of cold, cooked cereal, shaped in a Chinese or pointed strainer, brushed over with white of egg, and sprinkled with fine-chopped parsley. Surround with nests of pea puree, holding a bit of cooked sweetbread, and serve brown tomato sauce, seasoned with paprika, to which half a cup of whipped cream has been added, in a dish apart.

Veal Cutlets, With Mashed Potatoes

In place of the puree and sweetbreads given above pipe mashed or duchesse potato between the cutlets. The puree in either case serves to hold the cutlets in place while they are being served, and is also an addition to the dish.

Veal Fricadelles (Raw Meat)

1 pound of lean veal ½ pound of butter 5 ounces of bread crumbs 2 eggs

1 teaspoonful of salt

½ teaspoonful of pepper

2 tablespoonfuls of chopped onion

Weigh the veal after the removal of all waste, and the bread crumbs after soaking in cold water and squeezing out all of the water. Beat the butter to a cream; in a little of the butter cook the onions until softened and yellowed, but not browned. Mix all the ingredients together very thoroughly, then divide into eight or ten equal portions. Roll the portions into balls and flatten the balls. This may be done easily on a table dredged lightly with flour. Have ready clarified butter and olive oil, half and half, hot in a frying pan; brown the fricadelles first on one side and then on the other, then draw the pan to a cooler part of the range to complete the cooking. Serve with a vegetable puree or a tomato sauce.