Classic Culinary Arts:

Veal Cutlets With White Sauce Recipe

Veal Cutlets With White Sauce Recipe, part of the classic American culinary arts. Pieces such as Veal Cutlets With White Sauce Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Veal Cutlets With White Sauce Recipe

One and a half pounds of cutlets, two table-spoonfuls of butter, a slice of carrot and a small slice of onion. Put the butter and the vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and pepper, and lay them on the butter and vegetables. Cover tightly, and cook slowly for half an hour; then take out, and dip in egg and bread crumbs, and fry in boiling fat till a golden brown. Or, dip the cutlets in soil butter and then in flour, and broil. Serve with white sauce poured around. Put a quart of green peas, or points of asparagus, in the centre of the dish, and arrange the cutlets around them. Pour on the sauce. This gives a handsome dish. Or, serve with olive sauce.