A different preparation of cutlets, also called scallops

(Recipe #73, page 93)

After removing the membrane, sinews, and veins from the meat, salt it and chop it as fine as possible; form it into equal-sized patties the size of cutlets, using a knife to make them smooth and round. Then dip the cutlets into beaten eggs and nutmeg, dredge heavily with zwieback or cracker crumbs, lay in lightly browned butter, and brown them for 10 to 15 minutes. As soon as the interior is no longer rare, they must be removed quickly from the pan.

Translated by David Green.


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