Trim, and fry them with a little butter. When done on both sides, add a little broth, salt, pepper, and mushrooms and parsley chopped fine; chopped truffles may be added, if handy; boil gently for about ten minutes. Place the cutlets around the dish, one lapping over the other, turn the sauce in the middle, sprinkle some lemon-juice over the whole, and serve warm.

With Sauce

When broiled, baked, or sauted, they may be dished and served with either of the following muces: fines heroes, maitre d'hotel, piquante, poivrade, ravigote, tarragon, tomato, or truffle.

En Bellevue

Proceed the same as for fillet of beef en Bellevue.

In Papillotes

Trim six veal-chops, spread salt and pepper on them, and fry them with a little butter till about half done. Take from the fire, and cut a small hole in the middle with a paste-cutter. While they are frying, fry with a little butter one onion chopped fine; as soon as fried, add half a pound of sausage-meat; stir now and then for about five minutes; add also a pinch of cinnamon, same of nutmeg; take off and mix with the whole one yolk of egg, a tablespoonful of chopped parsley, salt, and pepper. Cut six pieces of white paper of a heart-like shape, and large enough to envelop a chop; grease them slightly with butter or sweet-oil; place some sausage-meat on one side of the paper (say half a tablespoonful), place a chop on it; put some sausage-meat on the chop and in the hole; fold the paper in two; then, by folding all around the border, the chop and seasonings are perfectly enveloped In the paper; put the chops in a baking-pan, spread a few drops of oil all over, and bake for about fifteen minutes in an oven at about 250 deg. Fahr. Instead of baking them, broil them carefully turning them over often and basting them to prevent the paper from burning, and serve with the paper on. They may be served on a duxelle garni ture, or with a puree.

Fricandeau

Take a piece of veal of any size, from the leg, loin, or cutlet piece, about three-quarters of an inch in thickness, lard one side with salt pork, the same as a fillet of beef. Put in a saucepan (for two pounds of meat) one ounce of butter, half a middling-sized onion, and as much carrot in slices, two or three stalks of parsley, one of thyme, a bay-leaf, six or eight pepper-corns, and rind of the pork you have used; spread all these seasonings on the bottom of the saucepan, put the piece of veal on them, the larded side up, set on a good fire for about fifteen minutes; after which you look if the under side of the meat is well browned; if so, add a gill of broth, put in the oven and baste often, if not, leave a little longer on the fire. Add a little broth once in a while, to keep the bottom of the pan wet, and to have enough to baste till a little overdone, and serve with the gravy strained all over it. It is then called au jus.

With Spinach

Prepare and cook the fricandeau as above; and when done, put some broth in the pan after having taken off the meat; give one boil; turn in the spinach au jus ; stir on the fire one minute; dish the spinach; place the fricandeau on it, and serve.

With Sorrel

Proceed as with spinach in every particular, except that you serve on sorrel au jus instead of spinach. It makes a more delicate dish with sorrel, al. though excellent with spinach.

It may also be served with green peas au jus or a Vanglaise,

Financiere

When prepared, cooked, and dished as directed, surround it with a financiere garniture, and serve warm.

Jardiniere

After being cooked and dished, put a Macedoine garniture around it, and serve warm.