A guide to modern cookery

When taking the loaf out of the oven, let it stand for five minutes, that the forcemeat inside may thoroughly settle; turn it out on a round dish, and cover it with a Duxelles, Italienne, Bordelaise, brown caper, or other sauce. 1253—CÔTES DE VEAU Veal cutlets may either be grilled or _sautéd_, but the second method of cooking them is, in most cases, preferable. When they are _sautéd_, the cutlets should be cooked in clarified butter, over a somewhat fierce fire and in a utensil large enough to hold them without crowding. This done, dish them; pour away the butter in which they have been cooked; swill the saucepan, _i.e._, dissolve the concentrated gravy adhering to the sides and bottom of it with a liquid in keeping with the garnish; either mushroom cooking-liquor, white or red wine, or Madeira, etc.; and add this swilling-liquor, reduced, to the accompanying sauce. The latter is generally a buttered half-glaze, but the best adjunct to veal cutlets is a pale meat glaze, moderately buttered. All vegetable and paste garnishes, given under Cushion of Veal, suit veal cutlets. I must therefore beg the reader to refer to those recipes, as circumstances may dictate; and restrict myself to a few formulæ which, in my opinion, are suited more particularly to veal cutlets. 1254—CÔTE DE VEAU A LA BONNE FEMME Put the veal cutlet into an earthenware saucepan, with one and one-half oz. of butter, and brown it well on both sides. Add six small onions cooked in butter, three oz. of potatoes cut into roundels; and complete the cooking gently in the oven, keeping the saucepan covered. Serve the preparation in the saucepan as it stands. 1255—CÔTE DE VEAU EN CASSEROLE Heat one oz. of butter in an earthenware saucepan; insert the veal cutlet, seasoned, and cook it gently, taking care to turn it over from time to time. At the last moment, add a tablespoonful of excellent veal gravy, and serve in the saucepan. 1256—CÔTE DE VEAU EN COCOTTE A LA PAYSANNE Toss the veal cutlet in butter, in the _cocotte_, with two small slices