Belgian Veal Cutlets
Season veal cutlets; dip in beaten egg and roll in fine
bread-crumbs. Fry in deep hot lard; keep hot. Chop
a few onions with a clove of garlic and fry in a
tablespoonful of butter.
Stir in 1 tablespoonful of flour until brown; add a little
water and the juice of a lemon, salt, pepper and nutmeg
to taste. Let boil well; then remove from the fire; stir in
the yolks of 2 eggs, and let get very hot; pour over the
chops. Serve with French peas.
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