Veal Cutlets a LA Chalons
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Trim the veal cutlets neatly.
Lard the cutlets with tongue, pickled gherkin, and fat bacon.
Place the cutlets in a sauté pan with half glaze.
Warm the cutlets in a 400°F (200°C) oven until the glaze is reduced.
Dish the cutlets and serve with your choice of accompaniments.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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