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VEAL CUTLETS, FRIED (a la Maintenon)

Cut three or four cutlets from the best end of a neck of veal. Trim them neatly in the usual manner, and fry them in melted butter until they are lightly browned on both sides. Allow them to cool, then cover each one smoothly with good sauce, wrap it in oiled paper, and fold the edges together lightly but securely, that the gravy may not escape. Put the cutlets on an oiled tin into a brisk oven, and allow them to remain until the envelopes are nicely browned; serve very hot. The sauce may be made in the following manner. Fry gently in one ounce of butter, one ounce of lean ham; add one ounce and a half of flour and half a pint of stock, then stir the sauce till it boils. Put in four button mushrooms. Skim away the fat, and when the mixture is very thick and smooth stir in, off the fire, four egg yolks. When cool the sauce is ready for use. Time to simmer the cutlets in the fat, one hour. Probable cost, 1s. to 1s. 2d. per pound.