Veal cutlets, sautéed in butter and garnished with veal quenelles, tongue, truffles, cockscombs, kidneys and olives and served with Madeira sauce.
"Veal cutlets in the style of the countryside." Veal cutlets browned in butter and put in a dish, topped with slices of turnip, onions, potatoes and leeks, baked and moistened with thickened veal stock.
"Veal cutlets in the style of the Ardenne." Veal cutlets coated with a mixture of crushed juniper berries, basil and black pepper, browned in butter, coated with fried breadcrumbs and braised in red wine and chicken stock.
"Veal cutlets with wild mushrooms." Veal cutlets sautéed in butter with wild mushrooms, coated with cooking juices deglazed with white wine and brandy and thickened with cream.
Veal cutlets braised in chicken stock with aromatic vegetables. The braising liquid is then thickened with butter.
"Veal cutlets in the style of Custine." Veal cutlets with a mushroom coating or stuffing, dipped in egg and breadcrumbs, fried and served with tomato sauce.
"Veal cutlets in the style of Pojarski." Veal minced (US: ground) with bread, shaped into a cutlet and fried.
