(1495). Veal Cutlets A La Chipolata (Cotelettes De Veau A La Chipolata)

Pare some veal cutlets and lard them with cooked unsmoked red beef tongue. Cover the bottom of a buttered sautoir with round slices of onions, carrots, thyme, bay leaf, and branches of parsley; lay the cutlets on top and moisten to the heighth of the vegetables with stock (No.l94a); cover with a buttered paper, let boil and cook on a moderate fire basting them frequently. Dress the cutlets when done, strain the stock, skim off the fat and reduce it to a half-glaze, add as much brown sauce (No. 414) and garnish with braised chestnuts (No. 654), braised carrots and turnips, also some mushrooms and small boiled chipolata sausages (No. 754).

(1496). Veal Outlets Plain And A La Georgina (Cotelettes De Veau Nature Et A La Georgina)

Have a rack of very white veal containing four covered ribs; bone the chain of the spine and saw off the rib bones from the beginning of the spine; trim the chops thus obtained, flatten them lightly and pare them rounded at the angles: season with salt, lay them in melted butter. Twenty minutes before serving broil them on a slow, well maintained fire to let them acquire a good color; it will require from sixteen to eighteen minutes to cook them to perfection, turning them over after they have been on eight or nine minutes. Dress them on hot dishes, pour some clear gravy (No. 404) over and serve.

A La Georgina

Dress the cutlets crown-shape and garnish around or in the center with risot and parmesan cheese (No. 739), and minced mushrooms in the center. Around the risot place artichoke bottoms cut in two and fried in butter. Pour into the bottom of the dish some light gravy (No. 404), and serve a tomato sauce (No. 549) and half-glaze sauce (No. 413) mixed separately.

(1497). Veal Cutlets A La Seymour (Cotelettes De Veau A La Seymour)

Prepare the cutlets the same as when cooked plain (No. 1496), season and dip in eggs, roll them in chopped up truffles and bread-crumbs and fry in clarified butter. Dress and garnish around with flowerets of cauliflower and cromesquis of sweetbreads (No. 872). Pour part of a ravigote sauce (No. 531) over the cutlets, serving the remainder separately.

(1498). Veal Cutlets A La Zingara Or Singara (Cotelettes De Veau A La Zingara Ou Singara)

Prepare the cutlets exactly as for the plain ones (No. 1496); lay them in a sauteing dish with some butter, and cook them quickly, adding a garnished bunch of parsley and half a pint of white wine; reduce this to a glaze, moisten once more with a pint of stock (No. 194a) and let smother for fifteen minutes; turn them over and finish cooking taking from fifteen to twenty minutes longer. Cut some Westphalia ham in slices, pare them like half hearts, and just when ready to serve fry them in butter and lay one between each cutlet when dressed; detach the ham glaze in the pan with some white wine and add to it the half-glaze of the cutlets, also a pinch of cayenne and lemon juice; strain the sauce and pour it over the cutlets and ham.