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SAUCES.
with clarified suet, then brush the cutlets with beaten yolks of eggs, lay on the mixture thickly with a knife, and sprinkle over with dry and fine bread crumbs.
EGG BALLS.
Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw egg, form the paste into very small balls, and throw them into boiling water for a minute or so, to harden them.
PREPARATION FOR CUTLETS OF FOWL OR VEAL.
Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy.
