CUTLETS IN BROWN FRICASSEE.





They must be trimmed as above, fried slightly and stewed in beef
gravy, and seasoned according to the directions given for a brown
fricassee of veal; balls or fritters are always an improvement to the
appearance of this dish.





CUTLETS A LA FRANÇAISE. CUTLETS IN WHITE FRICASSEE. facebooktwittergoogle_plusredditpinterestlinkedinmail

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