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Salt, Pepper and Breadcrumbs

Trim the veal; cut it into eight even-sized scollops; beat them with a cutlet-bat, and shape neatly.

Put two ounces of butter in a sauté-pan; when hot put in the scollops, and fry over a quick fire a nice light brown colour. As the meat will afterwards be cooked again, the frying process should be done quickly, without actually cooking the scollops or cutlets. Place them between two boards; put a weight, not too heavy, on the top, and keep thus until cold. Strain the butter and keep for further use.

Cut the pork and marrow into small pieces; pound in a mortar; when fine add the anchovy paste, savoury herbs, yolk of an egg, and a small piece of butter about the size of a nutmeg. Pound thoroughly till smooth. Season with pepper and salt; rub through a fine sieve, and cover each side of each scollop thickly with this farce.

Put them on a buttered baking-sheet; cover over with a few fried breadcrumbs sprinkled with oiled butter, and place in a hot oven for about ten minutes.

If preserved mushrooms are used, drain them well; sauté them in a little butter, season with salt and pepper, add the demi-glace sauce, and cook for ten minutes.

Dish up the scollops in a circle on a hot round dish, and put the ragout of mushrooms in the centre.

Filets de Bœuf, piqué à la Brillat. (Fillets of Beef, larded à la Brillat.) Ingredients.

Middle cut of Fillet (about four pounds).

One large Truffle.

One glass of Sherry.

One small Carrot.

One small Turnip.

One small Onion.