Veal Cutlets a l’Indienne, or Indian Fashion (Entrée)

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By Eliza Acton

Published 1845

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  • Bread-crumbs, 4 oz.
  • salt, 1 teaspoon
  • currie powder,


Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of real free from fat, skin, or bone; beat the slices flat, and dip them first into some beaten egg-yolks