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