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Veal Cutlets, Russian Mode of Cooking

Make a little Russian sauce in a quantity sufficient to coat the cutlets, upon one side only, to the thickness of half an inch. This sauce may be made in the following proportions. Dissolve an ounce of butter in a small sauce-pan, and put with it a stick of horse-radish, grated, a finely-minced shallot, a pinch of powdered herbs, a spoonful of grated ham, a table-spoonful of vinegar, a table-spoonful of sherry, a small lump of sugar, and a little pepper and salt. Cover the saucepan closely, and let its contents simmer gently over a slow fire till the flavour of the ingredients is extracted. Add a quarter of a pint of rich white sauce, and the well-beaten yolks of two eggs. Stir the sauce over a gentle fire till it begins to thicken, then strain it off for use. Trim the cutlets, flatten them with a cutlet-bat, and fry on both sides to a light brown. They will require about twelve minutes. Let them get cold, then spread a coating of the Russian sauce upon one side of each. Brush them over with egg, and sprinkle upon them fried bread-crumbs mixed with grated Parmesan. Place them side by side in a single layer in a buttered baking-dish, and a few minutes before they are to be served heat them in a brisk oven. Dish them in a circle on a hot dish, pour a little tomato sauce into the centre, and serve very hot. Any kind of cooked vegetable may be served as an accompaniment. Time to heat the cutlets, about ten minutes.