Three Shalots
One wineglass of Sherry.
One gill of Madeira Sauce.
Cayenne. Lemon Juice.
Parsley. Potatoes. Croûte of Bread.
Cut the veal into eight slices, flatten, trim, and season with pepper and salt. Put two ounces of butter and two tablespoonfuls of sweet oil into a sauté-pan; when hot put in the fillets, and fry them over a quick fire on both sides; drain the fillets and put them on a plate. Pour off most of the fat in the sauté-pan, add three finely chopped shalots, fry a little, dilute with a small glass of sherry and rather more than a gill of Madeira sauce; boil for a few minutes, add a pinch of cayenne, a few drops of lemon juice, and a teaspoonful of chopped parsley; stir well, and work in an ounce and a half of fresh butter. Put the fillets into this sauce and mix them well with it, but do not let it boil again. Dish the fillets in a circle, place a heart-shaped slice of fried bread between each fillet. Fill the centre with small round potatoes (Pommes de terre à la Parisienne, page 107), sprinkle with a little chopped parsley, pour the sauce over the fillets, and serve.