Fillet of Veal Sliced with Pelerine Potatoes

Slices of veal should bear no resemblance either to cutlets or minions. Slices of veal breaded and fried are often called cutlets which is an error, the name of cutlets should only be applied to a piece of meat cut from the rack having a rib bone ("cote," from which it derives its name) attached to it; sometimes the word is used for imitation cutlets, but as veal, mutton, or lamb the name should not be given to any part excepting to one containing a rib. They must be thin and pared oval-shaped; nor are they to be taken from the fillet or kernel, but from the large part of the minion fillet. Trim the meat, cutting it transversely into three-eighths of an inch thick slices; beat them well with a moistened cleaver to flatten, pare in ovals and season. Pour some clarified butter into a large sautoir, and cook the sliced meat in this over a good fire, turning them when done on one side; drain on a napkin, and glaze with a brush; dress them one overlapping the other on a long dish in one straight row, and surround with Pelerine potatoes. Serve a sauce-boatful of a tomato sauce (No. 549) and half-glaze sauce (No. 413) mixed, at the same time.

Pelerine Potatoes.-Have one-third of pate-a-chou (No. 132), and two-thirds of potato puree (No. 725); mix thoroughly together and form into balls three quarters of an inch in diameter; roll in flour, dip in eggs, roll once more in cracker-dust, then fry in hot fat to a fine color.