Page:Meier - The Art of German Cooking and Baking.djvu/59




 * 3 lbs. veal chops

⅛ lb. of butter

Salt

1 pinch of pepper

½ cup of cream

Juice of ¼ lemon

½ tbsp. of capers

½ tbsp. of meat extract if necessary *

1 cup of water

Preparation: The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the ½ tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the ½ teaspoonful of meat extract.

Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Maderia.


 * 3 lbs. of veal cutlets

1 egg

1 tbsp. of milk

Salt, pepper

Roll crumbs, or cracker crumbs

⅛ lb. of butter

Preparation: The cutlets are pounded, shaped neatly and sprinkled witlh salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter.

The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve.