Veal Cutlets, or Collops, a la Française (Entrée) from Modern Cookery for Private Families by Eliza
Cut the veal into small, thin, round collops of equal size, arrange them evenly in a sauté-pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them....
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Skillet
- Saucepan
- Stove
- Grater
Ingredients
- white pepper, and grated nutmeg
- an ounce or two of good butter
- lemon-juice and cayenne
- a little fine salt
- veal
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