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Veal Cutlets, Chasseur

Neatly trim and flatten six tender veal cutlets. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Thoroughly heat one tablespoon leaf lard in a large frying pan, arrange the cutlets one beside another in the pan and briskly fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, then add six finely chopped shallots, half gill white wine, six sliced canned mushrooms, one gill demi-glace and half gill tomato sauce; gently mix, let the sauce boil for five minutes, pour it over the cutlets, sprinkle half teaspoon chopped parsley over all and serve.