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Classic
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253. COTELETTES DE VEAU AUX TRUFFLES.
VEAL CHOPS WITH TRUFFLES. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 252, but replace the mushrooms with 1/8
can truffles and the white wine with madeira.
254. COTELETTE DE VEAU MILANAISE.
VEAL CHOPS A LA MILANAISE. (Entree.)
PROPORTIONS.--For five persons:
Veal chops..............6 to 8.
Bread crumbs............2 to 3.
Eggs...................2.
Butter..................1/4 lb.
Cheese..................1/4 lb.
PREPARATION.--1st. Dip the chops in beaten eggs, roll them in bread crumbs,
mixed with rasped cheese and fry them in butter as indicated No. 248. 2d. Place
the chops in a warm dish, pour over the butter in which they have been fried and
serve with macaroni (Nos. 402-403) apart.
255. COTELETTES DE VEAU EN PAPILLOTTE.
VEAL CHOPS IN PAPILLOTTES. (Entree.)
PROPORTIONS AND PREPARATION.--Fry your chops as indicated No. 248, then do as
indicated for the Herring in papillottes, No. 66.
256. ESCALOPPES DE VEAU GRILLEES MAITRE D'HOTEL.
ESCALLOPPES OF VEAL A LA MAITRE D'HOTEL. (Entree.)
PROPORTIONS--For five persons:
Veal chunk.........2 to 3 lbs.
Butter.............1/4 lb.
Bread crumbs.......3 to 4 tablespoonsful.
Parsley............1/2 handful.
Time.--15 minutes.
PREPARATION.--1st. Slice the veal in pieces of the size of the hand and about
3/4 inch thick. 2d. Do as indicated for the broiled veal chops No 247.
257. ESCALOPPES DE VEAU AUX PETITS POIS.
ESCALOPPES OF VEAL WITH FRENCH PEAS. (Entree.)
PROPORTIONS AND PREPARATION.--1st. As 1st No. 256. 2d. Do as indicated for the
veal chops with French peas, No. 248.
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