_Broiled._--When properly trimmed, they may be improved as directed for
veal. Salt and pepper both sides; spread a little melted butter on both
sides also by means of a brush; place them on, before, or under the fire
(_see_ Broiling); baste now and then with melted butter; turn over one,
two, or three times, and when rather overdone serve with a _maitre
d'hotel_ sauce spread all over.
The above way of serving them is sometimes called _au naturel_.
_With Crumbs._--When trimmed, dip them in egg beaten with salt, pepper,
and chopped parsley, roll them in bread-crumbs, and then broil and serve
them as the above, with a _maitre d'hotel_.
_Fines Herbes._--Broil the chops as above, either with or without
crumbs, and serve them with sauce _aux fines herbes_.
_A l'Italienne._--When broiled as above, serve them on a layer of
_macaroni Italienne_.
_With Mushrooms._--When broiled and dished, surround them with a
garniture of mushrooms, and serve warm. When there are several cutlets
on the dish, and placed all around overlapping, the garniture may be put
in the middle of the chops.
Do the same with the following garnitures: chicken-combs, _croutons_,
_duxelle_, _financiere_, _Macedoine_, and onion. They may also be served
on any _puree_.
_Baked._--Trim six cutlets. Mix well half a pound of sausage-meat with
two eggs. Put a piece of buttered paper large enough to cover the bottom
of a bakepan in which the six cutlets may be laid easily. Spread half
the sausage-meat on the paper in the pan, then lay the cutlets in it;
put the other half of the sausage-meat over the cutlets, and place the
whole in a rather quick oven. Baste every five minutes with melted
butter and broth, using them alternately, and serve warm with the gravy
when done. A few drops of lemon-juice may be added to them when on the
dish, if liked.
_Sautees._--Trim, and fry them with a little butter. When done on both
sides, add a little broth, salt, pepper, and mushrooms and parsley
chopped fine; chopped truffles may be added, if handy; boil gently for
about ten minutes. Place the cutlets around the dish, one lapping over
the other, turn the sauce in the middle, sprinkle some lemon-juice over
the whole, and serve warm.
_With Sauce._--When broiled, baked, or _sauted_, they may be dished and
served with either of the following sauces: _fines herbes_, _maitre
d'hotel_, _piquante_, _poivrade_, _ravigote_, _tarragon_, tomato, or
truffle.
_En Bellevue._--Proceed the same as for fillet of beef _en Bellevue_.
_In Papillotes._--Trim six veal-chops, spread salt and pepper on them,
and fry them with a little butter till about half done. Take from the
fire, and cut a small hole in the middle with a paste-cutter. While they
are frying, fry with a little butter one onion chopped fine; as soon as
fried, add half a pound of sausage-meat; stir now and then for about
five minutes; add also a pinch of cinnamon, same of nutmeg; take off and
mix with the whole one yolk of egg, a tablespoonful of chopped parsley,
salt, and pepper. Cut six pieces of white paper of a heart-like shape,
and large enough to envelop a chop; grease them slightly with butter or
sweet-oil; place some sausage-meat on one side of the paper (say half a
tablespoonful), place a chop on it; put some sausage-meat on the chop
and in the hole; fold the paper in two; then, by folding all around the
border, the chop and seasonings are perfectly enveloped in the paper;
put the chops in a baking-pan, spread a few drops of oil all over, and
bake for about fifteen minutes in an oven at about 250 deg. Fahr.
Instead of baking them, broil them carefully turning them over often and
basting them to prevent the paper from burning, and serve with the paper
on. They may be served on a _duxelle_ garniture, or with a _puree_.
_Fricandeau._--Take a piece of veal of any size, from the leg, loin, or
cutlet piece, about three-quarters of an inch in thickness, lard one
side with salt pork, the same as a fillet of beef. Put in a saucepan
(for two pounds of meat) one ounce of butter, half a middling-sized
onion, and as much carrot in slices, two or three stalks of parsley, one
of thyme, a bay-leaf, six or eight pepper-corns, and rind of the pork
you have used; spread all these seasonings on the bottom of the
saucepan, put the piece of veal on them, the larded side up, set on a
good fire for about fifteen minutes; after which you look if the under
side of the meat is well browned; if so, add a gill of broth, put in the
oven and baste often, if not, leave a little longer on the fire. Add a
little broth once in a while, to keep the bottom of the pan wet, and to
have enough to baste till a little overdone, and serve with the gravy
strained all over it. It is then called _au jus_.
_With Spinach._--Prepare and cook the _fricandeau_ as above; and when
done, put some broth in the pan after having taken off the meat; give
one boil; turn in the spinach _au jus_; stir on the fire one minute;
dish the spinach; place the _fricandeau_ on it, and serve.
_With Sorrel._--Proceed as with spinach in every particular, except that
you serve on sorrel _au jus_ instead of spinach. It makes a more
delicate dish with sorrel, although excellent with spinach.
It may also be served with green peas _au jus_ or _a l'anglaise_.
_Financiere._--When prepared, cooked, and dished as directed, surround
it with a _financiere_ garniture, and serve warm.
_Jardiniere._--After being cooked and dished, put a _Macedoine_
garniture around it, and serve warm.