Page:Meier - The Art of German Cooking and Baking.djvu/60




 * 3 lbs. of veal cutlets

1 lb. of sweetbreads

½ lb. of boiled calf's tongue

1 pt. can of champignons

Salt, pepper

⅛ lb. of butter

1 tbsp. of Parmesan cheese

1 tbsp. of crab butter

1 small can of truffles

Preparation: The cutlets are pounded, salted and peppered and fried to a light brown on both sides in ⅛ lb. of butter.

The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes.

The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in Which the tongue and sweet^breads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for ¼ hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat.

Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over. The ragout is poured over them and the whole is baked in the oven for ¼ hour and when served in the casserole, it is a very fine dish.


 * 3 lbs. of veal cutlets

Salt, pepper

Some flour

⅛ lb. of butter

1–2 eggs

Preparation: The cutlets are chopped and cut off the rib-bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put ½ cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve.