Veal Cutlets with Chicory—Larded

Pare six small veal cutlets, keeping the bone end rather short and the meat not too thick; lard them in the center all on the same side. Cover the bottom of a sautoir with fragments of fat pork and cut up onions and carrots, on this range the cutlets, season and moisten to their heighth with stock; stand the sautoir on a hot fire, reduce the liquid to half, then cover the cutlets with buttered paper; cook while covered on a slow fire or in a very slack oven increasing the moistening from time to time, lastly, glaze the cutlets at the oven door having them uncovered and basting with their own stock. Dress them, in a straight row on a long dish, the handle bone placed underneath; surround both sides with a garnishing of chicory cream; detach the glaze from the sautoir with a little broth and baste the meats with this after it has been skimmed and strained.