The veal cutlets should be prepared as for collops by cutting them into shape, dipping them into the yolks of eggs and covering with grated breadcrumbs mixed with two tablespoonfuls of curry powder and one tablespoonful of salt. Fry them in butter and serve with a curry sauce made as follows: Take three equal parts of curry powder, butter and flour, work them into a paste, turn it into the pan from which the cutlets have been removed, moisten with one breakfast cupful of water, add a seasoning of cayenne and salt and allow it to thicken before using.

Veal Cutlets, Dauphin

Trim half a dozen cutlets of veal on one side only, lard them with veal and bacon chopped fine and braise them. Reduce the liquor in which they were stewed, then glaze the cutlets with it, and serve either with stewed endives or sorrel.

Veal Cutlets, Financiere

Cut a few cutlets from a neck of veal, shorten the rib bones and cut off the chine bones. Beat the cutlets lightly with a cutlet bat, stud them all over the same side in a fancy pattern with square fillets of truffles and sprinkle some salt and pepper over. Put some finely-chopped carrots and onions in a stewpan, then the cutlets, placing them side by side, and cover them with a clear broth. Boil the liquor until it is reduced to one-third of its original quantity, then move the stewpan to the side of the fire and braise the cutlets slowly for about forty-five minutes, basting them frequently. When cooked remove the meat from the fire and leave them in their cooking stock until nearly cold. Trim the cutlets neatly, place them in another stewpan with the cooking stock and heat them slowly in the oven. Cover the bottom of a hot dish with financiere sauce, place some ruffles around the bones of the cutlets, lay them on the dish, and serve.