Schnitzel, German Style

Pare neatly a tenderloin or a round bottom of veal and cut in thin slices across the grain of the meat, beat these with the blade of a cleaver to thin them considerably, then season with salt and pepper; dip them first in beaten eggs, then roll in bread-crumbs and fry in clarified butter (No. 16) on a brisk fire, when cooked and of a fine color, dress them flat in a circle on a buttered espagnole sauce (No. 414), into which some lemon juice has been stirred; on each slice of veal place one egg fried in butter in a frying pan, and on these eggs range lozenge-shaped and symmetrically some fillets of anchovies, and in the center of each lozenge lay a few nonpareil capers; surround the dish with a border of gherkins and sliced lemon having the peel notched.