Veal Cutlets
3 cups ground Veal. 1 small cup thick white sauce, highly seasoned. Add a little minced onion, if desired. Mould into pear shape, then flatten until they are 1 inch thick, dip in crumbs, egg and crumbs and fry. Before frying, insert a piece of spaghetti an inch long in small end to look like a bone, serve with mushroom or oyster sauce.