Veal Cutlets à la Duchesse Marie

Name: Veal Cutlets à la Duchesse Marie (Côtelettes de Veau à la Duchesse Marie)
Ingredients: paste; salt; tongue; truffle; cream; water; potato; white pepper; panard; veloute sauce; fresh mushrooms; light stock; vegetable; rabbit; chicken; butter; butter; lean fillet of veal; veal; ham; bechamel sauce; eggs

Côtelettes de Veau à la Duchesse Marie

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Butter well eight or ten cutlet moulds and mask them alternately with a little finely chopped ham or tongue and