Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![[ »* ] VEAL CUTLETS A LA COLBERT. 1 lb. fillet of veal. ^ tablespoouful batter. ^ ,, salad oil. 1 teaspoonful chopped onion. ^ pint Madeira sauce. 1 teaspoonful chopped parsley. To dish on.—Creamy potato. Oamish.—Heart-shaped pieces of fried bread. Parisienne potatoes or stars of piped potato. > Trim the cutlets, and fry in the oil and butter mixed. Sprinkle in the onion, and fry lightly. Pour off any surplus fat. Add the sauce, and cook gently till the cutlets are tender. Dish on potato border, add the parsley to the sauce and pour it over the cutlets. Garnish with potatoes and fried bread. VEAL CUTLETS A LA TALLEYRAND. 1 lb. fillet of veal. 1 oz. butter. 1 tablespoouful chopped mush- room. 1 teaspoonful chopped onion. Pepper and salt 2 to 3 gills thin white sauce. 1 or 2 yolks. Lemon juice. 1 teaspoonful chopped parsley. To dish.—Potato border. Trim the fillet into neat rounds or ovals, and fry in butter lightly without discolouring.](https://iiif.wellcomecollection.org/image/b2150457x_0067.jp2/full/800%2C/0/default.jpg)
