Veal Cutlets, Pogarski

Chop up one pound of fillet of veal free of all sinews, mix it in with ten ounces of butter, two ounces of bread-crumbs, half an ounce of salt, and nutmeg; roll about three ounces of this on a table, besprinkle with rice flour and shape them into the form of cutlets; dip in beaten eggs, roll in bread-crumbs and fry in clarified butter; glaze each cutlet over with a brush and dress them in a circle with paper favor frills (No. 10) on the ends. Garnish with fried potatoes cut in five-eighths inch balls and serve separately a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413).