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70 or roast, as is most convenient, and serve each skewer on a triangle of toast.

Have the cutlets less than an inch thick, parboil, drain, and cool. Season with salt and pepper, dip in beaten egg and crumbs, and fry until brown. Serve with tomato sauce, or a border of green peas.

Cut pieces of veal cutlet into bits about the size of an oyster, and pound with a potato masher until well broken. Season, dip in egg and crumbs, and fry in deep fat.

Chop cold, cooked veal very fine. Season with salt, black pepper, grated onion, paprika, and a little tomato catsup. Bind with a raw egg or with a little very thick cream sauce. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

Chop cold, cooked veal very fine, season to taste, re-heat in a cream sauce, and spread on