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Veal Cutlets, Oswald

Finely chop up one and a half pounds raw lean veal with four ounces fresh beef marrow, place in a mortar, add one finely chopped bean garlic, a half teaspoon finely chopped parsley, one teaspoon curry powder, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, a half gill cream and two egg yolks; pound all well together for five minutes. Remove from the mortar, divide the preparation into six even parts, roll them out on a lightly floured table to cutlet forms, then dip them in beaten egg and roll in finely shredded cocoanut.

Heat two tablespoons melted butter in a frying pan, place the cutlets one beside another and gently cook for eight minutes on each side. Remove, dress on a dish and keep hot. Plunge two green peppers into boiling water for three minutes, remove and peel, cut in halves, remove the seeds, then fry them in a tablespoon melted butter for two minutes on each side. Lift them up with a fork and arrange over the veal cutlets. Cut three slices of peeled eggplant in quarter-inch-square pieces and add them to the pan in which the peppers were cooked; brown them for six minutes, add two tablespoons sherry, one gill demi-glace, two saltspoons salt and one saltspoon cayenne pepper; mix well, boil for five minutes, pour the sauce over the cutlets, sprinkle a little chopped parsley over and serve.