European and American cuisine

a few minutes on blotting paper, and serve with either of the following sauces: Tomato, allemande, latana, bechamel, or cream sauce. Veal Croquettes, No 2. — Place a saucepan with 1 fine-chopped onion and 1 ounce butter over the fire, cook 5 minutes ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; then add 1 cupful canned tomatoes, 1 even teaspoonful salt, y, even teaspoonful pepper, stir and cook 5 minutes ; add 1 pint fine-chopped cooked veal, stir and cook 5 minutes longer ; add the yolks of 3 eggs, and finish as in foregoing recipe. Veal Oysters. — Cut 1½ pound of veal cutlet into pieces the size of large oysters, season them with 1 even tablespoonful seasoning salt, dust with fiour, then dip into beaten egg, roll in bread crumbs, and fry in pork or lard and butter, light brown on both sides. Dress on a hot dish, garnish with lemon quarters, and serve with egg salad. (For egg salad see my book on Desserts and Salads, recipe 912.) Veal Cutlets en Papillotes.— Procure 6 veal cutlets from the loin, trim neatly, cut the bone rather short; season with 1 tablespoonful seasoning salt. Place a large frying pan over the fire with 2 ounces butter ; when melted put in the cutlets, cook 3 minutes on each side, then remove. Put 3 tablespoonfuls fine-chopped onion in the pan, cook 3 minutes, then add % cupful fine-chopped mushrooms, 1 even teaspoonful salt, y^ teaspoonful pepper, 2 finecut truffles, cook 3 minutes longer; add y^ tablespoonful fine-chopped parsley. Melt y^ ounce butter in a small saucepan, add % teaspoonful fiour, stir 2 minutes; add y^ cupful boiling broth or water with a little beef extract, cook 3 minutes, add it to the fines herbes in pan, stir for a few minutes, remove and set aside. Fold 6 white sheets of paper double, cut them half -heart shape, brush the paper over with oil or butter ; lay a thin slice of cooked ham on one side of each paper, on top the ham lay a little of the fines herbes, then the cutlets and another layer of the fines herbes, cover VEAU 291 with a thin slice of cooked ham, close the paper, and fold both edges together. When all are prepared in this way lay the papillotes on a buttered dish, set in a hot oven and bake about 8 minutes. Arrange them nicely on a warm dish and serve. Veal Cutlets in Paper. — Season 6 nicely trimmed veal cutlets with seasoning salt, cut the bone short. Butter 6 sheets of white paper cut heart-shape, brush the cutlets over with melted butter, lay one on each sheet of paper, fold the paper over and inclose the cutlets; fold the 2 edges together, lay them on a hot broiler, and broil over a clear fire 5 minutes on each side. Arrange them on a warm dish, and serve with baked potatoes and fried tomatoes. Veal Cutlets, Broiled. — Procure 6 veal cutlets from the loin, remove all fat, trim neatly, brush over with melted butter ; lay the cutlets on a hot broiler and broil over a moderate fire 5 minutes on each side, turning frequently. Mix 1 ounce butter with Vt even tablespoonful seasoning salt, lay the cutlets on a warm dish, spread over the seasoning butter, garnish with cut lemon and parsley; serve with boiled potatoes and stewed green peas or asparagus.