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Veal Cutlets-Chestnut Sauce

8 veal cutlets. 1 tablespoon butter. 1/2 tablespoon sugar. 1 cup cream. 1 lb. Chestnuts. 1/2 teaspoon salt.

Dash of cayenne. Brush cutlets with butter, sprinkle with salt and pepper and broil. Cook chestnuts, press through sieve, and add cream, butter and sugar. Serve hot with cutlets.