Veal Cutlets, half-Glaze

After preparing six cutlets as for maitre d'hotel without any larding, put them into a heavily buttered sautéing pan with a garnished bunch of parsley, a quarter of a pint of Madeira wine and half a pint of good veal blond stock. Let come to a boil, then place it in a slow oven; at the end of fifteen minutes turn them over so that they do not cook too rapidly, and after another fifteen minutes they should be sufficiently glazed. Dress them on a dish; strain and skim the fat from the stock adding to it a spoonful of half-glaze; pour this over the cutlets and garnish them with paper frills; then serve.