Sautéed veal escalopes with julienne vegetables and breadcrumbs, placed on top of Anna potatoes, garnished with a fondue of lettuce, sorrel and cream. They are served with Madeira sauce.

A thin slice of veal flamed with brandy and served with a mushroom and cream sauce.

Veal escalopes sandwiched together with a filling of ham and cheese.

Spinach braised in butter on to which cooked fillets of sea bass are piled. These are covered with a cream of ginger sauce made from fresh ginger, fish fumet and double cream (US: heavy cream).

A thin slice cut from the fillet of veal.

"Escalope of veal in the style of Vienna." A slice of veal dipped in egg and breadcrumbs and then fried.

Veal escalope coated with breadcrumbs then baked with slices of ham and served with a creamy cheese sauce.

"Escalope of veal in the style of Milan." A slice of veal with macaroni, tomatoes, ham and mushrooms.

A thin slice of veal dipped in flour, then egg, then breadcrumbs and then fried.