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Veal Cutlets Sauted

Trim five or six veal cutlets, put them in a saucepan with a little stock, and boil them gently until they are done; then drain, place them on a plate, put another plate on top, with a weight on that, and leave them until cold. Boil some brown sauce with trimmings of truffles until well reduced, then dip in the cutlets and coat them thickly all over; sprinkle them with flour on both sides, brush over with beaten egg, cover thickly with finely grated breadcrumbs, and last of all brush over with clarified butter. Place the cutlets in a sautepan with a little butter, and saute them until lightly browned. Drain the cutlets, place them on a hot dish, garnish them with fried parsley, and serve with a sauceboatful of white sauce. Veal Cutlets, Spanish Style Place two or three thin slices of ham in the bottom of a saucepan, also a bunch of parsley, half a bay leaf and a little thyme. Trim some veal cutlets, season them with pepper and salt, lay them on top of the ham and butter and fry them over a moderate fire. Drain the fat off and pour on one-half teacupful of Spanish sauce and one tablespoonful of broth. Dish the cutlets, strain the sauce, pour it over them, and serve.

Veal Cutlets, St. Cloud Style.

Lard six veal cutlets with two small truffles, one ounce of cooked beef tongue, and one ounce of larding pork, all cut in the same fashion. Place them in a sautepan with a pinch of salt, one sliced onion and one sliced carrot, and allow them to brown for ten minutes, taking care to keep the lid on the pan. Moisten with one-half pint of broth, and place them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce poured over the dish, and the chops placed on the top.

Calf's Ears, Financiere Style Cut off the ears, blanch and place in a saucepan with a little stock or water, and boil until quite tender. In the meantime cut a crouton of bread about two inches square at the base, and three inches high, fry in lard and put in the center of a dish. Take out the ears, dry them on a cloth, and stand them on the dish, leaning them against the bread; put a heap of financiere garnishing in the spaces between the ears, with a truffle and a cockscomb added. Put four cockscombs on the top of the bread, and a large truffle on top of them, and serve with some financiere sauce separate in a boat. Fried Calf's Ears with Tomato Sauce Boil eight ears, and let them cool in the liquor, drain, wipe dry, and cut up into quarters. Place them in a basin and dust over with chopped parsley, salt and pepper; flour them separately, dip into well-beaten egg, and then into sifted breadcrumbs. Put them into a fryingpan with plenty of boiling lard, putting in a few at a time, and fry them for about ten minutes. Then take them out, drain, pile on a dish, pour around tomato sauce, and serve. Calf's Feet as Mock Terrapin Boil eight feet till tender; remove the meat from the bone and put in a stewpan with one-half pint of the liquor in which they were boiled and three tablespoonfuls of butter. Mash the yolks of three hard-boiled eggs with one teaspoonful of dry mustard and a small pinch of cayenne, adding salt to the taste. Mix the egg in with the meat and stir over the fire for fifteen minutes and add two wineglassfuls of white wine. Dish, garnish with croutons of fried bread, and serve.