Veal Cutlet Aux Fines Herbes
From Entrees.
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A historical recipe
Entrees, by Countess Morphy.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
-
4 tablespoons of white wine
Method
-
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- Season the cutlets and cook in butter (see Sautés, Method of Cooking, p.
- 22).
- When done, put on a hot dish, add 3 or 4 tablespoons of white wine to the butter in the pan, mix well, and add to a Fines Herbes butter (see p.
- 120).
- Pour the sauce around the cutlets and serve very hot.
Cookware for this recipe
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Frying pan