Veal Cutlets with Fine Herbs

Cut, pare, beat, and season six or eight veal cutlets; put them into a sautoir containing butter, fry them on both sides over a brisk fire, and when well browned, drain off the fat into another small saucepan, and lay it on one side. Moisten the meat with a little stock (No. 194a), let the liquid fall slowly to a glaze in such a way as to finish the cooking, and lastly add a few spoonfuls of white wine. In the fat put aside, fry colorless two or three spoonfuls of chopped shallots and onions, with five or six spoonfuls of chopped up raw mushrooms, and continue frying until these have lost all their humidity, then thicken with a half-glaze sauce (No. 413). Let this cook for a few minutes, and pour it over the cutlets in the sautoir; besprinkle with a few spoonfuls of chopped truffles and cooked ham, and let simmer together for seven or eight minutes. Dress the cutlets garnished with frills (No. 10) on a long dish; add to the sauce a pinch of chopped and blanched parsley leaves, pour it over the meat.