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Mignons of Veal with Glazed Chestnuts

Procure six round pieces of tender veal of four to five ounces each from round, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a sautoire, add the pieces of veal one beside another, and gently cook for six minutes on each side.

Prepare six round toasts two inches in diameter and a third of an inch thick, place on a hot dish, arrange mignons over crown-like, and dress the glazed chestnuts (as hereunder) in centre pyramid-like. Skim fat off surface of gravy, then add four finely chopped shallots, brown for two minutes, pour in a half gill white wine, add teaspoon finely chopped parsley and let reduce to almost a glaze. Pour in a gill demiglace, mix well at bottom of pan, boil for five minutes, then pour over mignons and serve.