Home › The Principles of Cookery › Rice and Veal Cutlets

Rice and Veal Cutlets

Take equal parts of cold veal, and of rice boiled in milk till it is tender. Pound the ingredients in a mortar, first separately, and afterwards together, season the mixture with pepper and salt, and a very small portion of grated nutmeg, and bind it together with yolk of egg. Form it into the shape of small cutlets, brush these over with yolk of egg, and fry in hot fat. Serve with piquant sauce, and send stewed mushrooms to table on a separate dish. Time to fry, till lightly browned on both sides. Probable cost of veal, about 1s. 2d. per pound. Sufficient, half a dozen small cutlets for three persons.