Escalops of Kernel of Veal a l'Arnold

Cut some thin slices from the round bottom of veal, pare them shapely an eighth of an inch thick by one and three-quarters inches in diameter, range in a buttered sautoir on a brisk fire and fry both sides to a fine color, then drain off the butter and replace it by some sherry wine, mushroom catsup, anchovy essence, finely shredded lemon peel, cream and veloute sauce (No. 415); heat the whole, removing the sautoir at the first boil. Dress the slices of veal, reduce the sauce and pour it over; garnish around with small triangle croutons of bread fried in butter.