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page 90
PREPARATION.--Dip the chops in melted butter, roll them in bread crumbs and let
them brown on slow fire. Serve with a Maitre d'Hotel, No. 200.
248. COTELETTE DE VEAU AUX PETITS POIS.
VEAL CHOPS WITH FRENCH PEAS. (Entree.)
PROPORTIONS.--For five persons:
Veal chops.............6 to 8.
Butter.................1/4 lb.
French peas............No. 422.
Time.--20 minutes.
PREPARATION.--1st. Let melt 1/4 lb. butter in a shallow stew pan, fry the chops
for about 20 minutes turning them frequently. 2d. Place those chops on a warm
dish, pour over the sauce in which they have been fried and serve with the
French peas (No. 358) apart.
249. COTELETTE DE VEAU JARDINIERE.
VEAL CHOPS JARDINIERE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 248. Serve with a jardiniere
(No. 324) apart.
250. COTELETTES DE VEAU AUX EPINARDS.
VEAL CHOPS WITH SPINAGE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 248. Serve with spinage (No.
335) apart.
251. COTELETTES DE VEAU SAUCE TOMATE.
VEAL CHOPS WITH TOMATO SAUCE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above. Serve with a tomato sauce (No.
318) apart.
252. COTELETTES DE VEAU AUX CHAMPIGNONS.
VEAL CHOPS WITH MUSHROOMS. (Entree.)
PROPORTIONS.--For five persons:
Veal chops.........6 to 8.
Butter..............1/4 lb.
Flour...............2 tablespoonsful.
White wine..........1/2 glassful.
Time.--1/2 hour.
PREPARATION.--1st. As 1st. No. 248. Dispose the chops in a warm dish and add in
the same saucepan 2 tablespoonsful flour, stir well, add 1/2 glass white wine,
1/4 lb can mushrooms (minced), with their juice, let boil awhile and pour over
the chops.
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