1258—Côte de Veau Milanaise

With a moistened butcher’s beater, flatten the meat in suchwise as to reduce it to half its normal thickness. Dip the veal cutlet into beaten egg; roll it in bread-crumbs, mixed with half as much grated Parmesan, and cook it in clarified butter, or butter and oil in equal quantities.

Dish it with a frill on the bare bone, and the garnish beside it.

Milanaise garnish consists of cooked macaroni, seasoned with salt, pepper and nutmeg, and cohered with butter, grated Gruyère and Parmesan cheeses, and very red tomato purée; and combined with a julienne of very lean cooked ham, salted tongue, mushrooms and truffles, heated in Madeira.