Fifty Lunches

Ingredients

• 2 ounces of lean uncooked bacon, minced
• 2 ounces of onions, minced
• 2 ounces of carrot, minced
• ½ ounce of celery, minced
• ¼ teaspoon of pepper
• ¼ teaspoon of salt
• 1 large teaspoon of mixed dried herbs
• ⅓ cup of Chablis
• 3 cups of warm broth
• 1 egg, beaten
• 1 cup of finely sifted bread crumbs
• clarified suet for frying
• ½ ounce of butter
• ½ ounce of flour
• 1 tablespoon of finely minced cooked ham
• ½ ounce of orange peel, finely chopped

Directions

1. In a pan, fry the bacon, onions, carrot, and celery over low heat until beginning to brown.

2. Season with pepper, salt, and dried herbs.

3. Add Chablis and simmer until nearly evaporated.

4. Moisten with warm broth, bring to a boil, and simmer for 1 hour before straining.

5. Dry the cutlets on a floured cloth, dip in beaten egg, and coat with bread crumbs.

6. Let the breading dry thoroughly before frying in boiling clarified suet until golden brown.

7. For the sauce, skim the broth, make a roux with butter and flour, then gradually stir in the broth.

8. Bring to a boil, skim, and strain through a sieve.

9. Finish the sauce with minced ham and chopped orange peel.