Veal Cutlets, Perigueux

Trim some veal cutlets a little more than an inch in thickness, keeping the bones short, and lard them through with raw truffles cut in square fillets. Line the bottom of a flat stewpan with sliced vegetables and lay the cutlets on them, add veal broth to half their height and a bunch of herbs and parsley, and reduce the broth to half its original quantity; then cover the cutlets with buttered paper, move them to the side of the fire, and simmer slowly, adding a little more broth now and then. When done, drain the cutlets and place them on a circle of forcemeat poached in the dish, having in the center a small bread crustade filled with cooked truffles. Add the trimmings of the truffles to the liquor that the cutlets were cooked in, reduce, skim off the fat, thicken with a little brown sauce, strain it, pour some of it over the cutlets, and serve the balance in a sauceboat.

Veal Cutlets, Provincial Style

Trim the cutlets, season them with salt and pepper, flour over, place them in a stewpan with a lump of butter, and fry. When the meat has set drain the fat from the stewpan and pour in some broth to half the height of the cutlets. When the liquor boils move the stewpan to the side of the fire, and keep it simmering until the cutlets are done. Chop fine six large white onions, place them in a stewpan with a lump of butter, and fry them over a moderate fire until nicely browned. Dredge a little flour, pepper and salt over the onions, pour in one-half pint of wine and gravy mixed in equal quantities, and boil them for ten minutes. When cooked, arrange the cutlets in a circle on a hot dish, turn the minced onions and gravy in the center, sprinkle over a little parsley and cayenne pepper, and serve.

Veal Cutlets Sauted

Trim five or six veal cutlets, put them in a saucepan with a little stock, and boil them gently until they are done; then drain, place them on a plate, put another plate on top, with a weight on that, and leave them until cold. Boil some brown sauce with trimmings of truffles until well reduced, then dip in the cutlets and coat them thickly all over; sprinkle them with flour on both sides, brush over with beaten egg, cover thickly with finely grated breadcrumbs, and last of all brush over with clarified butter. Place the cutlets in a sautepan with a little butter, and saute them until lightly browned. Drain the cutlets, place them on a hot dish, garnish them with fried parsley, and serve with a sauceboatful of white sauce.

Veal Cutlets, Spanish Style

Place two or three thin slices of ham in the bottom of a saucepan, also a bunch of parsley, half a bay leaf and a little thyme. Trim some veal cutlets, season them with pepper and salt, lay them on top of the ham and butter and fry them over a moderate fire. Drain the fat off and pour on one-half teacupful of Spanish sauce and one tablespoonful of broth. Dish the cutlets, strain the sauce, pour it over them, and serve.

Veal Cutlets, St. Cloud Style

Lard six veal cutlets with two small truffles, one ounce of cooked beef tongue, and one ounce of larding pork, all cut in the same fashion. Place them in a sautepan with a pinch of salt, one sliced onion and one sliced carrot, and allow them to brown for ten minutes, taking care to keep the lid on the pan. Moisten with one-half pint of broth, and place them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce poured over the dish, and the chops placed on the top.