Читать книгу The Art of German Cooking and Baking онлайн

47 страница из 80

The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in which the tongue and sweetbreads 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.

No. 21—CHOPPED VEAL CUTLETS.

Quantity for 6 Persons.

 3 lbs. of veal cutlets

 Salt, pepper

 Some flour

 ⅛ lb. of butter

 1–2 eggs

Preparation:

No. 22—BREADED VEAL CHOPS.

Quantity for 6 Persons.

 2¼ lbs. of veal

 Salt, pepper

 ½ tbsp. of flour

 1 or 2 whites of egg

 1 tbsp. of milk

 1 cup of roll or cracker crumbs

 ⅛ lb. of butter or half butter and half lard

 ¾ cup of water