Veal Cutlets In White Sauce Recipe

Cut six or seven cutlets, about half-an-inch thick, from a neck of veal,

braise them in half-a-pint of good white stock with an onion, a small

bunch of herbs, a bacon bone, and two or three peppercorns, until they

are done. Let the cutlets get cool in the liquor, then drain them.

Strain the liquor and make a white sauce with it; add a tablespoonful of

thick cream and a quarter of an ounce of Nelson's Gelatine, dissolved in

a gill of milk; season with salt and cayenne pepper, stirring

occasionally until quite cold. Dip the cutlets in, smoothly coating one

side, and before the sauce sets decorate them with very narrow strips of

truffle in the form of a star. Cut as many pieces of cooked tongue or

ham as there are cutlets, dish them alternately in a circle on a border

of aspic, fill the centre with a salad composed of all kinds of cold

cooked vegetables, cut with a pea-shaped cutter and seasoned with oil,

vinegar, pepper, and salt. Garnish with aspic jelly cut lozenge shape

and sprigs of chervil.

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