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Directions:
Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.
The Most Popular Veal Cookbooks
• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Deftige Hausmannskost• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• San Juan Classics Cookbook• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Beef, Veal & Lamb Cookbook - |
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