Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups ground veal
- 1 cup crumbs
- 1 tablespoon butter
- a piece of spaghetti an inch long in small end to look like a bone
- 1 small cup thick white sauce
- 1 inch thick
- 8 veal cutlets
- cayenne
- salt
- pepper
Directions
3 cups ground veal. 1 small cup thick white sauce,
highly seasoned.
Add a little minced onion, if desired. Mould into pear shape, then flatten until they are 1 inch thick, dip in crumbs, egg and crumbs and fry. Before frying, insert a piece of spaghetti an inch long in small end to look like a bone, serve with mushroom or oyster sauce.
VEAL CUTLETS— CHESTNUT SAUCE.
8 veal cutlets. 1 cup crumbs.
1 tablespoon butter. 1 lb. chestnuts.
V^ tablespoon sugar. i/i teaspoon salt.
Dash of cayenne. Brush cutlets with butter, sprinkle with salt and pepper and broil. Cook chestnuts, press through sieve, and add cream, butter and sugar. Serve hot with cutlets.