Pare neatly a tenderloin or a round bottom of veal and cut in thin slices across the grain of the meat, beat these with the blade of a cleaver to thin them considerably, then season with salt and pepper; dip them first in beaten eggs, then roll in bread-crumbs and fry in clarified butter (No. 16) on a brisk fire, when cooked and of a fine color, dress them flat in a circle on a buttered espagnole sauce (No. 414), into which some lemon juice has been stirred; on each slice of veal place one egg fried in butter in a frying pan, and on these eggs range lozenge-shaped and symmetrically some fillets of anchovies, and in the center of each lozenge lay a lew nonpareil capers; surround the dish with a border of gherkins and sliced lemon having the peel notched.

(1513). Schnitzel, Vienna Style (Schnitzel A, La Viennoise)

Select some good tenderloins of veal; suppress the nervous parts and then cut them into slightly bias slices; beat this with the blade of a cleaver, and chop lightly with the back of the blade of a knife: pare and season with salt and pepper, roll them in flour, and dip each piece separately in beaten eggs, roll in bread-crumbs, saute and cook them in clarified butter, then dress them in a circle on a hot dish. Serve separately a tomato sauce (No. 549) or thickened gravy (No. 405)

(1515). Calf's Head A La Renaissance (Tete De Veau A La Renaissance)

Prepare and cook the calf's head exactly as for the plain (No. 1519); when cold cut one pound of it into inch squares and lay them in a saucepan with an espagnole sauce (No. 414) and Madeira. Heat it up slowly adding a quarter of a pound of mushrooms, aquarter of a pound of square pieces of sweetbread, two ounces of cut up truffles, and twenty-four olives. Dress the calf's head in shallow-china dishes, each one containing sufficient for one person; lay on a slice of brain Villeroi, and cover with a layer of puff paste (No. 146) and bake in a good oven. This entree may Deserved in a large dish, the size being in proportion to the number of guests.