Season and shallow fry the cutlets in butter on one side only making sure that they are two-thirds cooked. Drain well and coat the cooked sides dome shape with a mixture of finely sliced cooked mush-melted butter. Place in a hot oven to finish cooking rooms mixed with reduced Sauce Béchamel.
Arrange the cutlets uncooked sides down on a buttered tray. Sprinkle with grated Parmesan and melted butter and place in a hot oven to complete the cooking of the cutlets and lightly gratinate the mixture.
Arrange in a circle on a round dish and surround with a cordon of buttered fresh tomato purée.
© 1903 All rights reserved. Published by Taylor and Francis.