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CUTLETS (a la Venitienne)

Chop separately half a pint of mushrooms, two shallots, a little parsley, and a sprig of thyme. Mix them thoroughly and stew them for ten minutes over a small fire in a little butter, with a slice of fat bacon cut into dice. Sprinkle a little salt and pepper over two pounds of veal cutlets, put them into the saucepan, and cook them gently till quite tender. Add a large spoonful of tomato sauce. Draw the saucepan from the fire for a minute or two, then thicken the sauce with the well-beaten yolks of three eggs mixed with a little cream. The sauce must not boil after the eggs are added. Before serving, squeeze in the juice of a lemon. Time, one hour. Probable cost, 1s. 2d. per pound. Sufficient for four or five persons.