Pare and cut two pounds of veal (taken, if possible, from the hip), into half a dozen thick slices, season them with one pinch of salt and one-half pinch of pepper, place them in a sautepan on a very hot fire with one ounce of butter and brown them for five minutes on each side. Place them on a hot dish, and serve with any desired sauce or garnish.

Veal Collops, Provincial

These are prepared as for veal collops, replacing the butter with the same quantity of oil. Season well and when browned on both sides add a finely-chopped onion or a shallot. Let color lightly and moisten with one gill of broth. Add two tablespoonfuls of Spanish sauce, three chopped cepes or mushrooms, two crushed cloves of garlic and one teaspoonful of parsley. Boil once, and serve with six croutons of fried bread for a garnish.

Veal Collops With Stuffed Peppers

Proceed in the same way as for veal collops, adding the juice of half a mddium-sized lemon and one gill of hot Madeira sauce. Cook for three minutes longer, and decorate the dish with half a dozen stuffed green peppers three minutes prior to serving it.

Cream Of Veal

Cut the most tender part of a fillet of veal into small pieces, place them in a mortar with an equal quantity of bread that has been soaked in boiling milk, and pound together. Stir into the above mixture the yolk of one egg, the whites of two, and enough cream to bring it to a stiff batter; season with salt and pepper to taste. Butter a plain mould, ornament the insides with slices of truffles, and pour in the above mixture. Stand the mould in a saucepan with boiling water to three-fourths its height, and allow it to steam for an hour. At the end of that time turn the cream out of the mould onto a hot dish, pour some perigueux sauce round, and serve.