The new century cookery book

Free the meat from skin and sinews, cut it into thin slices across the grain of the meat, beat each slice with the blade of a chopping-knife or cutlet-bat, and chop lightly so as to thin them. Pare them neatly, season with salt, pepper, and paprika, roll them in flour, dip in beaten egg, and cover with bread-crumbs. Clarify the butter, then put it in a saute-pan, and when hot put in the fillets and cook them a nice golden brown. Dress them flat in a circle on a hot dish ; on each fillet place a slice of hard-boiled egg, and on these arrange symmetrically some fillets of anchovies and capers. Fill the centre of the dish with cubes of potatoes cooked as follows : — Scrape and wash the new potatoes, cut them into neat cubes, blend in salted water, drain and fry in clarified butter a golden colour, take up, drain, and season with white pepper and paprika. Sprinkle a little chopped parsley on top, surround the border of the dish with thin slices of gherkins and slices of lemon, the peel of which has been notched. Send to table with Espagnole sauce flavoured up with a few drops of lemon -juice. 830. Filets de Vea u a la Talleyrand (Fillets of Veal, Talleyrand Style). — 1 lb. lean veal ( fillet or cushion part) , 1 f oz. butter, 2 small shallots, 1 dessertspoonful chopped parsley, 1 lemon, 2 yolks of ENTREES CHAUDES DE VIANDES (HOT MEAT DISHES ) 303 eggs, 6 small preserved mushrooms, 1 gill white sauce, 1 teaspoonful meat glaze (No. 247), salt and pepper. Cut the meat into six equal-sized slices, and of even thickness, pare them neatly into round or oval shapes, and flatten each a little with a cutlet-bat. Melt the butter in a saute or frying pan, when hot put in the fillets, and fry them a light-fawn colour. Take up the fillets, and add to the butter in the pan the shallots, previously peeled and chopped finely, fry these a little without browning, then add the mushrooms, also chopped finely, cook these while stirring for a few seconds, mix the yolks of eggs with the hot sauce, and pour this into the above. Season to taste, stir, then put in the chopped parsley and a few drops of lemon-juice, place the fillets in this, and shake the pan gently over the fire so as to thoroughly heat the meat ; the sauce must on no account be allowed to boil, else it will curdle. Dish up the fillets in a row on a thin bed of mashed potatoes (to keep the fillets in a nice position). Sauce over carefully with the sauce, sprinkle over a few drops of liquid meat glaze, and serve. 831. Filets de Veau d la Victoria. — About 3 lb. cushion or kernel of veal, 3 to 4 slices of bacon, 1 carrot, 1 turnip, 1 onion, 1 small bouquet of herbs, 1 oz. butter, i gill white wine, 1 gill white stock, pepper and salt, ^ pint well-reduced bechamel sauce (No. 202), 6 preserved mushrooms, 1 egg, bread-crumbs, clarified butter or dripping for frying , piquante sauce (No. 241).