few at a time, boil them rapidly for about 10 minutes, then season the soup to taste, and serve.
Time.—1¼ hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
3709.—WIENER SCHNITZEL (Fr.—Tranches Viennoise.)
Ingredients.—2 lbs. of lean veal, eggs for frying, 1 or 2 lemons, clarified butler, fillets of anchovies, gherkins, capers, egg and breadcrumbs, brown sauce, pepper and salt.
Method.—Cut the meat across the grain into thin slices, beat with a cutlet bat, trim them neatly, and season them with salt and pepper. Coat the slices carefully with egg and breadcrumbs, and fry in hot clarified butter until lightly browned on both sides. Fry the eggs in clarified butter, or, if liked, good salad-oil, then drain them well, and trim them neatly. Heat the sauce, season to taste, and add a little lemon-juice. Dish the meat either in a circle or lengthwise on a potato border, place the eggs on the meat, and on each egg arrange 2 or 3 small fillets of anchovies. Garnish the dish with slices of lemon, fancifully cut gherkin, and capers. Serve a little sauce on the dish, and the remainder in a sauce-boat.
Time.—¾ of an hour. Average Cost, 3s. Sufficient for 6 or 7 persons. Seasonable at any time.
3710.—WIENER STEAKS. (Fr.—Filets Viennoise.)
Ingredients.—2 lb. of lean beef, 3 ozs. of butter, 1 tablespoonful of flour, 2 eggs, 2 onions, 1 teaspoonful of chopped parsley, 1 teaspoonful of powdered savoury herbs, nutmeg, salt and pepper, brown sauce (see Sauces, No. 233).
Method.—Chop the meat finely or pass it twice through a mincing machine. Add the parsley, herbs, a little nutmeg, salt and pepper, mix well, and moisten with 1 whole egg and 1 yolk. Divide the preparations into equal portions, and shape them neatly, giving them the appearance or rather large fillets of beef, and roll them lightly in flour. Peel and slice the onions, divide the larger slices into rings, and if onions are liked, cut the smaller slices into large dice, fry them in a little hot butter, and when well drained add them to the brown sauce. Fry the prepared fillets in a little hot butter until nicely browned and sufficiently cooked, then drain and keep them hot. Coat the onion rings with flour, dip them into white of egg, then again into flour, and fry in a, wire basket in hot fat until crisp and lightly browned. Serve the steaks garnished with the onion rings, pour a little sauce round, and send the remainder to table in a sauce-boat.
Time.—1 hour. Average Cost, 3s. 6d. Sufficient for 7 or 8 persons. Seasonable at any time.