orcemeat, and decorate
with slices of truffle. Put the fillets into a stewpan, cover them with
very good stock, and boil till the forcemeat and truffles are quite
cooked. Prepare a risotto all'Italiana (No. 190), put it on a dish and
decorate it with bits of red tongue cut into shapes, and in the centre
put a whole cooked truffle and a white cock's comb, both on a silver
skewer. Place the tendons of veal round the dish. Add a good Espagnole
sauce (No. 1) and serve.

If you like, leave out the risotto and serve the veal with Espagnole
sauce mixed with cooked peas and chopped truffle.

No. 83. Bragiuole di Vitello (Veal Cutlets)

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis,
water, lemon.

Cut a bit of veal steak into pieces the size of small cutlets, salt
and pepper them, and put them in a wide low stewpan. Add two ounces of
butter, a cut-up carrot, and some bits of bacon also cut up. When they
are browned, add a spoonful of flour, half a glass of Chablis, and half
a glass of water, and cook on a slow fire for half an hour, then take
out the cutlets, reduce the sauce, and pass it through a sieve. Put it
back on the fire and add an ounce of butter and a good squeeze of lemon,
and when hot pour it over the cutlets.

No. 84. Costolette alla Manza (Veal Cutlets)

Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles,
mushrooms, tongue, parsley, pasta marinate (No. 17).

Cut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities chopped
truffles, tongue, mushrooms, and a little parsley. Over this put a thin
layer of pasta marinate, and fry the cutlets on a slow fire.

No. 85. Vitello alla Pellegrina (Breast of Veal)

Ingredients: Breast of veal, butter, onions, sugar, stock, red wine,
mushrooms, bacon, salt, flour, bay leaf.

Roast a bit of breast of veal, then glaze over two Spanish onions with
butter and a little sugar, and when they are a good colour pour a teacup
of stock and a glass of Burgundy over them, and add a few mushrooms,
a bay leaf, some salt, and a few bits of bacon. When the mushrooms and
onions are cooked, skim off the fat and thicken the sauce with a little
flour and butter fried together; pour it over the veal and put the
onions and mushrooms round the dish.

No. 86. Frittura Piccata al Marsala (Fillet of Veal)

Ingredients: Veal, butter, Marsala, stock, le