893. Veal Cutlets, A La Duchesse

Prepare these in the same way as the cutlets, a' la Dreux; and when they have been trimmed, mask them all over with a coating of Atelet sauce (No. 36) and bread-crumb them as for a Villeroi. Fry the cutlets of a bright-yellow color in clarified butter, dish them up, and fill the centre with circular scollops of red tongue and button-mushrooms tossed in a little thick Allemande sauce; pour some Tomata sauce (No. 22) round the base of the entree, and serve.

894. Veal Cutlets, In Papillotes

Trim the cutlets neatly, season with pepper and salt, and fry them in a little clarified butter; when they are nearly done, add some mushrooms, parsley, and three shalots, the whole chopped fine; fry these together over the fire for five minutes, and then add two gravy-spoonfuls of Veloute, or any other white sauce, a little nutmeg, lemon-juice, and a small piece of glaze simmer the whole together over a gentle fire for a few minutes, then add a leason of four yolks of eggs, toss the cutlets about to mix the leason in with the sauce, and let them become cool. In other respects, finish in the same way as directed for mutton cutlets, a la Maintenon (No. 838).

895. Blanquette Of Veal, With Mushrooms

The veal for this purpose must first be roasted, and when cold, cut into round thin scollops about an inch in diameter; to these add some button-mushrooms also cut into scollops, and enough Allemande sauce (No. 7) for the entree. Just before sending it to table, warm the blanquette, and dish it up with a border of croquettes of veal, of rice or potatoes. This dish may be varied by substituting scollops of truffles, cucumbers, or red tongue, for the mushrooms.

896. Croquettes Of Veal

Cut about 1 lb. of roasted veal into very small dice, or mince it into very fine shreds; add this to about half its quantity of mushrooms, truffles or red tongue, cut up in the same manner. Next, reduce by boiling enough Allemande, Bechamel, Veloute or Supreme sauce for the entree; and when it has become rather stiff, throw in the mince; season with a little pepper and grated nutmeg ; stir the whole well together, and then spread the preparation on a dish, about an inch thick; smooth it over with the blade of a knife, cover with buttered paper, and put it into the larder to cool. It must then be divided into about two dozen pieces, and each of these rolled in bread-crumbs in the form of a common-sized cork or a round ball, or in the shape of a pear, and after being dipped in some beaten egg, must again be rolled in bread-crumbs, and placed on an earthen dish till within twenty minutes of dinner time; the croquettes must now be fried in clean hog's-lard made quite hot for the purpose, and when done, drained upon a napkin to absorb all the grease, then dished up with fried parsley, and served immediately.

Note. - When croquettes are shaped in the form of pears, some parsley stalks of equal lengths should be stuck in at the pointed ends, before they are fried, to imitate the stalk of a pear.