1261—Côte de Veau Zingara

Cook the veal cutlet in butter; at the same time prepare a slice of raw ham, cut to the shape of the cutlet, and likewise tossed in butter.

Dish the cutlet; set the slice of ham upon it, and surround with a few tablespoonfuls of Zingara sauce.

Zingara sauce is prepared thus: Reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half. Add one-fifth pint of half-glaze, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one oz. of a julienne of tongue, mushrooms and truffles; and set to boil for a few seconds.