(1499). Veal Cutlets, Half-Glaze (Cotelettes De Veau, Demi-Glace)

After preparing six cutlets as for maitre d'hotel (No. 1501) without any larding, put them into a heavily buttered sauteing pan with a garnished bunch of parsley, a quarter of a pint of Madeira wine and half a pint of good veal blond stock (No. 423). Let come to a boil, then place it in a slow-oven; at the end of fifteen minutes turn them over so that they do not cook too rapidly, and after another fifteen minutes they should be sufficiently glazed. Dress them on a dish; strain and skim the fat from the stock adding to it a spoonful of half-glaze (No. 400); pour this over the cutlets and garnish them with paper frills (No. 10); then serve.

(1500). Veal Cutlets With Chicory - Larded (Cotelettes De Veau Piquees A La Chicore'E)

Pare six small veal cutlets, keeping the bone end rather short and the meat not too thick; lard them in the center all on the same side. Cover the bottom of a sautoir with fragments of fat pork and cut up onions and carrots, on this range the cutlets, season and moisten to their heighth with stock (No.l94a); stand thesautoir on a hot fire, reduce the liquid to half, then cover the cutlets with buttered paper; cook while covered on a slow fire or in a very slack oven increasing the moistening from time to time, lastly, glaze the cutlets at the oven door having them uncovered and basting with their own stock. Dress them, in-a straight row on a long dish, the handle bone placed underneath; surround both sides with a garnishing of chiccory cream (No. 2729); detach the glaze from the sautoir with a little broth and baste the meats with this after it has been skimmed and strained.

Fig. 324.

(1501). Veal Cutlets, Maitre D'Hotel (Cotelettes De Maitre D'Hotel)

Out six cutlets from a rack rather thick and straight, each one having one rib bone; cut the chain bone so as to detach the meat; suppress all the skin covering the fat and shorten the bone on the spine end, beat down the cutlets, not too thin, with a damp cleaver on a slightly wet table; scrape the rib bone toward the top where the frill is placed; round and pare the meat of the cutlet; season with salt, coat over with oil or melted butter; range them on a broiler, and broil them on a moderate fire for sixteen to eighteen minutes, turning them over at the end of eight or nine minutes. Lay them on a dish, glaze over with a brush, trim the handles with a paper frill (No. 10) and dress them crown-shaped on the serving dish with a layer of maitre d'hotel butter (No. 581) between each one. For plain serve the above with a clear gravy (No. 404).

(1502). Veal Cutlets, Milanese (Cotelettes De Veau Milanaise)

Have six pared veal cutlets; dip them in clarified butter, then in breadcrumbs and immerse them in strained and beaten eggs; then again in breadcrumbs mixed with half the quantity of grated parmesan, and smooth this second breading carefully with the blade of a knife so as to have it level and even. Twenty minutes before serving put into a sauteing-pan sufficiently large to contain the cutlets without squeezing them, enough clarified butter to allow them to swim; fry them to a fine golden color, being careful to turn them over once only, then drain, ornament with a paper frill (No. 10) and dress; pour around a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413), and surround with tomato or macaroni Milanaise timbales (No. 2988).