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This recipe is similar to a fricassee in that the meat is partially cooked and then finished in a sauce. However, par-cooking in a seasoned liquid prior to the frying and stewing adds an incredible depth of flavor and complexity using a few simple ingredients.
Cut them from the fillet, put them in a stew pan with a piece of nice pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, cover them with water and let them stew ten or fifteen minutes, lay them on a dish, and when cold cover them well with the crumb of stale bread finely grated, mixed with the leaves of parsley chopped very small, some pepper, salt, and grated nutmeg; press these on the veal with a knife, and when a little dried, turn it and do the same to the other side; put a good quantity of lard in a pan, when it boils lay the cutlets in carefully that the crumbs may not fall, fry them a little brown, lay them on a strainer to drain off the grease, do the same with the crumbs that have fallen in the pan; while this is doing simmer the water they were boiled in to half a pint, strain it and thicken it with four ounces of butter and a little browned flour; add a gill of wine and one of mushroom catsup, put in the cutlets and crumbs, and stew till tender; add forcemeat balls.